Vermicelli with Fennel Sauce. In Italy, fennel is used as a vegetable (in fact, Italians are the largest consumers of fennel in the world), and is revered for its digestive properties, as well as other health-promoting properties (in ancient Rome, it was even considered an aphrodisiac). This recipe originally appeared in my cookbook, "What, No Meat? Traditional Italian Cooking the Vegetarian Way."

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