Instructions: Remove outside leaves from fennel; cut trimmed fennel into lengthwise slices, 1/2 inch thick. Place slices in bowl of cold water 30 minutes, then remove from water and dry on paper towels.

Spread flour on counter and lightly flour fennel pieces. Heat olive oil in large frying pan. Saute fennel pieces, turning, until golden (about 2 minutes per side). Sprinkle with salt and pepper. Pass tomatoes through a food mill, using the disc with the smallest holes, into frying pan. Simmer slowly for 15 minutes, loosening fennel pieces every so often with spatula so they do not stick. Remove pan from heat and serve very hot.

Bugialli

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