PROCEEDING ALONG THE TRACK OF THE HEALTHY RECIPES, last night I made this FENNEL AU GRATIN PAN SAUCE PREPARED BY USING THE ONLY WAY WITHOUT MILK BROTH ORGANIC VEGETABLE AND FLOUR Kamut. This type of flour is well suited PREPARATION OF CREAM SAUCE AND WHY NOT LET THAT CLASSIC aftertaste "FARINA" IS ALSO A LITTLE IF YOU HAVE NOT EVEN fatter thickening power. THIS RECIPE You heritage with my dearest friend, HEALTHY huge, which last year made me sample to one of his many MEGACENE BANNER OF REMEMBRANCE BIO.MI that night I asked for the third portion! Since that time, I liked it so much that I HAVE NEVER Cook FENNEL OR 'CLASSIC SAUCE WITH IT' WITH THE BURRO.PROVARE TO BELIEVE! INGREDIENTS 4
1kg fennel
4 heaping tablespoons of flour kamut
1 liter of vegetable stock bio
extra virgin olive oil 1 piece of salt and white pepper
grattiggiato Parmesan to taste some
shave fennel for garnish
It goes like this:
Clean, wash and cut into 4 each fennel. Boil them for as long as necessary and in the meantime prepare the sauce as follows: diliure the flour gradually with the warm broth and then put on the heat and let thicken, stirring constantly. When you've got a nice mixture clotted off and let cool. Place the fennel in a baking dish, season with a little oil, salt and pepper, then cover them completely with sauce. Sprinkle the surface with plenty of Parmesan cheese and bake at 220 degrees for about 20 minutes. After the interval, turning out and let cool. Decorate the surface with fennel trimmed beards and washed.
If you delete the Parmesan is a vegan recipe
Buon Appetito
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