Oggi vi propongo uno sformato di verdura che ben si presta ad accompagnare arrosti di carne da portare in tavola in queste fredde still waaay winter days.
pudding FENNEL SCENTED MINT
Ingredients: fennel sauce
grated Parmesan cheese garlic powder 1 egg
mint leaves extra virgin olive oil
nut
granular mixed spices (cinnamon, cloves, nutmeg)
little butter bread crumbs
OPERATION: Clean and boil the finocchi.Io calculated using the pressure cooker 10 minutes from sibilo.Scolarli and cut into small pieces using mezzaluna.In a pan put little oil and place the fennel , flavored with nuts and dry them bene.Poco just before removing from fire add the mint spezzettata.Mettere now the fennel in a bowl and add parmesan, spices, egg, garlic powder and the white sauce and mix with the wax paper bene.Foderare a mold box and put the mixture, level and sprinkle with the pangrattato.Mettere on some flakes of butter and bake at 180 degrees for about an hour.
Serve hot.
I wish a good Sunday to all!
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