Artusi fennel flan

  • Difficulty: easy
  • Time: 1 hour
  • Servings: 6 people
  • Calories: 231 / serving

With this recipe we offer you the fennel flan, a tasty recipe from Artusi, reported in his famous book. This fennel flan should be considered a side dish, very suitable for roasted poultry or veal, or you can serve it as an appetizer or as a first course by filling the hole with a ragù based on gifts, as Artusi himself recommends, or another type, or even a simple tomato sauce softened by a little cream.

Ingrediants

  • 4 fennel
  • butter to taste
  • little milk
  • 4 eggs
  • a handful of grated Parmesan cheese
  • half dose of thick béchamel (find the recipe here)
  • Salt to taste
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Preparation

fennel flan 01

    1. Clean the fennel, removing the hardest leaves and wash them.

fennel flan 01

    1. Cut them into small pieces and put them in a pan with a little water.

fennel flan 01

    1. Cook them by evaporating all the water.

fennel flan 01

    1. Lightly salt and add a knob of butter.

fennel flan 01

    1. Sprinkle with a little milk and cook a little longer, stirring and letting the milk and fennel butter absorb.

fennel flan 01

    1. Let the fennel cool.

fennel flan 01

    1. Meanwhile, prepare the béchamel.

fennel flan 01

    1. Pour the fennel and béchamel into a large bowl.

fennel flan 01

    1. Add the parmesan and eggs.

fennel flan 01

    1. Mix everything well.

fennel flan 01

    1. Grease a ring mold and place it in a pan with water for cooking in a bain marie.

fennel flan 01

    1. Pour the fennel mixture into the mold. Sprinkle the surface with grated cheese or breadcrumbs.
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fennel flan 01

    1. Bake in a preheated oven at 180 degrees for 45/50 minutes, but supervise cooking.

fennel flan 01

    1. Remove the flan from the edges of the mold using a knife, and then turn the mold upside down on a serving plate.

fennel flan 01 This dish is the recipe “392. SFORMATO DI FOCCHI “from Artusi’s book” Science in the kitchen and the art of eating well ”