Fennel surprise

Often unjustly neglected on the menus, aromatic vegetable fennel is ideal for various salads, as additive to soups, fish and meat. Fennel is found in the Mediterranean and its offspring is similar to onion, but it tastes sweet and fresh, great for summer time. If you use imagination, it can be an ingredient as a base of many dishes. For example, on Croatian island Lošinj one prepares gnocchi with finely chopped fennel, and in coast town Crikvenica you can find fish steaks with marinated fennel. You can use every part of fennel; bulb, seeds and leaves.

Fennel tastes pretty much as anise, and can be served fresh with apple and celery, avocado and orange, with prosciutto and pears. It is also very tasteful if you stew it with onions, tomatoes and pears, while divine experience is achievable with smoked salmon and shallots.
Fresh leaves are used to make mayonnaise sauce and salad dressings.
In Greece, fennel is main ingredient for ouzo. Drink turns white when water is added, and in the Balkans it is also part of many various brandies. Old belief says that fennel is put in door lock, to prevent evel to come in house at night.

Gnocchi with fennel and chicken

40 dag chicken fillet

4 tbsp olive oil

20 dag fennel

2 dl cooking cream

salt, pepper

80 dag ready spinach gnocchi

Chop chicken fillet in bigger cubes, salt and pepper and spread minced fennel. Heat olive oil in a pan, add chicken and stir until it gets golden colour. Add chopped fennel. When fennel softens, add cream and let it boil. Serve it with cooked gnocchi.