Sformato di Finocchi

Ingredients:

• 1-1/2 pounds fennel bulbs
• 4 tablespoons of unsalted butter
• Salt
• 1-1/4 cups whole milk
• 3 tablespoons of all-purpose flour
• 2 pinches of grated nutmeg
• Freshly ground white pepper
• 3 extra-large free-range eggs
• 4 tablespoons of freshly grated parmigiano reggiano
• 3 tablespoons dried bread crumbs

Directions:

Cut away the green tops, stems, and any bruised or brown parts from the outside of the fennel; reserve a handful of the green tops. Cut the fennel bulbs into vertical slices about 1/4-inch thick. Wash the slices and the reserved fennel tops and dry them.

Melt half the butter in a skillet. When the butter begins to foam, add the fennel and cook for 5 minutes. Add salt and half the milk. Cover the pan and cook very slowly until the fennel is tender, which will take about 20 minutes. Keep an eye on the fennel and add a little water if it becomes too dry.

Remove fennel and let cool. Chop the fennel to a very coarse puree, either by hand or in a food processor; transfer to a bowl.

Heat the oven to 375°F.

Recipe credit: Dr. Sheri & Giovanni Gaudio, Gaudio Culinary, Fairplay, CA