·400 g. Fennels ·1 potato ·1 sachet of Saffron ·30 g. of butter ·1 tablespoon white flour ·1 Onion ·grated parmigiano reggiano to taste ·vegetable broth q. b. ·croutons ·Salt q. b.
Cut the fennel with icing and let dry
in half the butter. Add the onion and potatoes
cut into cubes and FRY for 5
minutes. Season with salt, Sprinkle
with the flour and the boiling stock and Cook
for 15 minutes stirring occasionally.
Diluted saffron in a little hot broth
adding the mixture and continuing
cooking for others 5 minutes. Adjust
salt and puree the mixture in a
cream. Serve hot with croutons
hot and grana.
Recipe from the COOKBOOK 3 N CHEFS. 6 “All shades of yellow”, pag. 48.
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