Savoury fennel flan
Sformatine di finocchie
Savoury flans are extremely popular in Italian restaurants at the moment. And of course there is also a fennel recipe for a savoury flan. The combination of fennel with milk and egg is really delicate. And the creamy mold enhances the subtle anise flavor of the plant.
The fennel flan can be used both as a starter and a sidedish.
4 tbsp butter
6 tbsp flour
250 ml milk
100 g parmesan
1 fennel bulb
½ lemon juice
2 egg yolks
Fresh rosemary, salt, pepper
Wash the fennel, cut off the top and the stem and slice it up
Boil the fennel for 15 minutes in salted water with lemon juice
Make a thick besciamella by melting the butter in a saucepan
Add flour a let it cook over gentle heat while stirring
Gradually whisk in the milk until all the lumbs have dissolved and you have a very thick sauce
Let the sauce cool, while you chop up the boiled fennel and the fresh rosemary
Mix the besciamella sauce with parmesan, egg and egg yolk
Add chopped fennel, rosemary and salt and pepper to taste
Pour the mixture into 4 greased muffin molds
Bake in the oven at 180 C / 360 F for 15-20 minutes
Serve the fennel flans hot or tepid.