Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL
Adapted by StarChefs

Yield: 8 Servings

Ingredients:

• 1 large bulb of fennel
• 2 stalks leek, white part only
• 2 Tablespoons butter
• ½ cup anisette
• 1 large potato, peeled and diced
• ½ quart heavy cream
• 1 teaspoon corriander seed
• salt and ground white pepper to taste
• 2 sprigs fresh dill
• 5 eggs
• ¼ cup grated parmigiano

Method:
Preheat oven to 325°F. Thinly slice the fennel and leek and saute lightly with butter in pot. Before vegetables begin to turn color, add anisette. Allow vegetables to caramelize with liqueur. Add potato, heavy cream, corriander, salt and pepper. Cook until the potato is soft, approximately 20 minutes. Puree the ingredients in a blender or food processor. Add dill.

In a bowl, wisk the eggs incorporating the fennel mixture and Parmigiano. Place the mixture into 4 oz. buttered aluminum or stainless steel molds. Place in water bath, and bake for 45 minutes.