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Image result for finocchi                                                                                                                         The bulbous root of Florentine fennel is much used in Italian cookery. It has an aniseed flavour and crisp celery like texture and is often eaten at the end of a meal either alone or dressed with oil,salt and pepper. Some times it appears as an antipasto and small quantities are added to give 'bite' to mixed salads. It also cooked, usually in boiling salted water before being sliced and served hot with oil and lemon juice or finished with butter and cheese.

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