8 bunches of wild little fennel,
80 gr. of pecorino cheese or 80 gr. of caciocavallo,
2 eggs,
150 gr. of extracted of tomato,
extra vergine olive oil,
100 gr. of breadcrumbs,
salt and pepper.
Clean the little fennels, boil and drain it and add the eggs, the cheese, the salt and the pepper. Knead the whole and form some rissoles and cover it with the breadcrumbs. In the meantime prepare a sauce with the extracted of tomato, cooking it with some water. When the sauce is ready fry the rissoles in a frying pan with hot oil. Put the rissoles in the pan with the sauce and cook it for 5 minutes. Serve it covered with plentiful sauce.