Chef Giancarla Bodoni of Escopazzo
Miami Beach, FL
Adapted by StarChefs
Yield: 8 Servings
- 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
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.