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Stuffed Fennel
This recipe came over from Italy. Orignally, it had no measurments or instructions. Ingredients
- 1 whole Fennel
- 12 ounces Cottage cheese
- 1 can Anchovies, pounded
Directions
- "Wash the tender stalks of either of these, soak in cold water to allow them to become crisp, before serving spread with cottage cheese, pounded anchovies, or a combination of the two."
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