Bavarian with Fennel

Bavaresi al Finocchio

Fennel is a very versatile vegetable, lends itself to a variety of preparations, both cooked and raw. This recipe is not mine, but I decided to propose it, because it is really tasty and fresh. We have it prepared as a Christmas starter, but is also suited to the warm period since is served cold, and is also light, here’s how to prepare it!

Ingredients (6 persons)

  • 700 g Fennel
  • 200 g Ricotta
  • 150 g Onion
  • 100 g Cream
  • 30 g Butter
  • 15 g of colla di Pesce (gelatin sheets)
  • 1 Egg
  • Fennel Leaves
  • Lemon
  • Extra virgin olive oil
  • Salt
For Season
  • Lemon
  • Barbine Fennel
  • Extra virgin olive oil
  • Salt and pepper

Wash and chop the fennel. Cut the onion into fine slices. Now put to heat a pan with butter and onion and simmer at low heat, to prevent it darken. Now add the fennel and stew for about twenty minutes. Before turning off the heat, add the lemon juice and salt. Mix well and then whip well. If it appears not homogeneous due to of the filaments, sifted the mixture, so that it is smooth.

A tepid once, put the cream in the casserole adding the egg and cream. Put in cold water the gelatin. Reheat a medium heat the mixture of fennel, stirring often to make it thicken.

When the mixture will become creamy, add the gelatin and ricotta. Remove the custard from the heat and stir well so as to avoid lumps, add salt and add a portion of the chopped fennel leaves.

I used a silicone muffin pan shaped like a roses, but if you have a normal one, is better, because some of them are broken where they create the bloom, because the Bavarians are very delicate. If you have the classic metal molds, pass them with butter. Now pour the mixture into molds and let cool, then put them in the fridge for at least 30 minutes.

Meanwhile, emulsify 9 tablespoons of extra virgin olive oil, the juice of 1 lemon, salt, pepper and the rest of the chopped fennel leaves. Turn out the Bavarians, serve, pour over a bit of sauce and decorate as you wish.
Enjoy your meal!!



Inserisci i tuoi dati qui sotto o clicca su un'icona per effettuare l'accesso:


Stai commentando usando il tuo account Chiudi sessione / Modifica )

Foto Twitter

Stai commentando usando il tuo account Twitter. Chiudi sessione / Modifica )

Foto di Facebook

Stai commentando usando il tuo account Facebook. Chiudi sessione / Modifica )

Google+ photo

Stai commentando usando il tuo account Google+. Chiudi sessione / Modifica )

Connessione a %s...