Fennel is one of the more delicate winter vegetables, and works very nicely in this sformato. Indeed, Artusi says, "This timbale, with its delicate aroma, and the sweetish flavor of the fennel, is one of the most refined there is."
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- Fennel bulbs (see below for amounts)
- Unsalted butter
- Milk
- Grated Parmigiano
- Eggs
Preparation:
Remove and discard the tough outer leaves of two to four fennel bulbs, depending upon their size, then dice them and cook them till they're two thirds done in salted water (they will be fork tender). Drain the fennel well and sauté it in butter. When it has absorbed the butter, sprinkle some milk into the pan. When the fennel has absorbed it too, add some béchamel sauce. Remove the fennel from the fire, either leaving it as it is, or putting it through a strainer. When it has cooled, stir in two tablespoons of grated Parmigiano, and, depending upon the volume of the ingredients, three or four beaten eggs. Pour the mixture into a round mold or a ring mold, steaming it as you would other timbales. Serve it hot, between courses, or as a side dish with boiled capon. You can also garnish it with a sauce made with cock's combs and sweetbreads.
Note: You can also bake the sformato in a 325 F (160 C) oven for 30 to 40 minutes, or until firm.
The wine? White, and I might go with a Soave.
Note: You can also bake the sformato in a 325 F (160 C) oven for 30 to 40 minutes, or until firm.
The wine? White, and I might go with a Soave.
