Home/Recipes/Mild/FENNEL FLANS, MILD PROVOLONE VALPADANA PDO CREAM AND CARAMELIZED RED ONION

FENNEL FLANS, MILD PROVOLONE VALPADANA PDO CREAM AND CARAMELIZED RED ONION

SARDINIAN FREGOLA SAUSAGE AND ARTICHOKES WITH MILD PROVOLONE VALPADANA PDO

DURATION
40 MIN.
DIFFICULTY
MEDIUM
DOSES FOR:
4 PEOPLE
SEASONALITY
AUTUMN

INGREDIENTS

Topping:

  • 2 Fennel
  • 1 Egg
  • 250 g mild Provolone Valpadana PDO
  • Salt and pepper
  • 2 Red onions
  • 3 Tablespoons brown sugar
  • Butter
  • Red wine vinegar
  • 100 g fresh cream

PREPARATION

Cut the fennel into julienne strips. Blanch for 5 minutes in boiling salted water, then drain and add 1 egg, 50 g grated Provolone Valpadana PDO, salt and pepper to create a dough. Place in buttered, floured molds and bake at 200°C for 30 minutes. Heat the cream in a saucepan, then add the finely sliced sweet Provolone Valpadana PDO. Melt until you get the consistency of a fondue.
Cut the onions into julienne strips and brown them in a pan with butter. Add brown sugar, red wine vinegar and cover with water. Evaporate the liquids, then stew for a few minutes, season with salt and pepper and turn off the heat. Lets keep it all aside. Serve with the flan on one side of the plate, the sweet Provolone Valpadana PDO fondue and finish with the caramelized red onions!
Chefs tip: These flans are delicious with other vegetables Pumpkin, cauliflower, Jerusalem artichokes, try them!

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