4 cups of finely chopped tender fennel stalks
2 cup of Parmigiano ( finely grated )
1 cup of course bread crumbs ( made from day-old bread )
5 cloves of garlic ( finely minced )
1 pinch of crushed red pepper
1 cup + 3 tbsp of extra virgin olive oil
Chop finely the stalks ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel in salted water for few minutes, then drain it. Mix in a large bowl fennel, bread crumbs, minced garlic and Parmigiano. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil until lightly browned on both sides and air dry on paper towels. Sprinkle with Salt and serve.