Name: Wild Fennel Balls (Polpette di Finocchietto Selvatico)
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: 2 cups seed oil; 4 cups wild fennel (tender leaf), boiled and finely chopped (see Cook’s Note); 1 cup breadcrumbs; 2 tablespoons pine nuts; 2 tablespoons Black Corinthian raisins (Zante currants); 1/2 tablespoon fennel seeds; 3 medium eggs; Kosher salt and freshly ground black pepper; 1/4 cup extra-virgin olive oil; 2 onions, finely minced; 6 cups canned tomato sauce; Kosher salt and freshly ground black pepper; 2 tablespoons pine nuts; 2 tablespoons Black Corinthian raisins (Zante currants); 1/2 tablespoon fennel seeds

Directions

For the fennel balls: Heat the seed oil in a high-sided frying pan. In a large bowl, mix together the fennel, breadcrumbs, pine nuts, raisins, fennel seeds, eggs, salt and pepper and form them into Ping-Pong-size balls. Fry the balls in the seed oil to firm the shape, then drain on a paper towel.
For the tomato sauce: Add the olive oil to a pot and heat it over low heat. Add the onions and fry until golden, 4 to 6 minutes. Pour the tomato sauce into the pot, then season with salt and pepper and let cook for 10 minutes. Add the fennel balls to the sauce, along with the pine nuts, raisins, fennel seeds and 1 cup water. Let cook for 10 minutes, then serve.