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

Preparation

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

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

1. 1. Cook them by evaporating all the water.

1. 1. Lightly salt and add a knob of butter.

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

1. 1. Let the fennel cool.

1. 1. Meanwhile, prepare the béchamel.

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

1. 1. Add the parmesan and eggs.

1. 1. Mix everything well.

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

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

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

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

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