Sardinian fennel spirit (Filu 'e ferru al finocchio) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 225) by Katie Parla

  • grappa
  • wild fennel
  • Show all ingredients...
  • Serves : 4.5 cups

  • EYB Comments

    Allow to mature for 1 week. Can substitute Filu e Ferru for grappa, and fennel seeds for wild fennel.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to mature for 1 week. Can substitute Filu e Ferru for grappa, and fennel seeds for wild fennel.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.