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Fennel Soup

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A 16th century Italian Recipe, translated into English by Shannon Wanty

From Rosselli, Giovanne: Epulario: qual tratta del modo di cucinare ogni carne, vccelli, pesci, & ultra qualita di viuande (Altobello Salicato, Vinegia, 1596)

p13r Per fare menestra bone de finocchi. (To make good fennel soup.)

The fennel is cooked as you would cook cauliflower. Except that you want to make it smaller, and more cooked, with a little pepper, and salted meat, or else good oil.

Unless otherwise stated, all work herein is done by Shannon Wanty, known in the SCA as Lady Vettoria Samaritana di Giovanni da Verona, formerly known as Lady Caterine de Vantier.

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