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Categories:Viewed: 55 - Published at: 2 years ago
Ingredients
- 5 fennel, trimmed with fronts resered and sliced into 1/4 inch slices
- 2 leeks, bottom parts, cleaned, trimmed, and sliced into 1/4 inch slices
- 3 tablespoons olive oil
- 1/2 cup white wine
- 1/4 cup blond sultanas(or any non-sweetened dried friut)
- 1/4 cup chopped nutmeats, ( I use pecans, but has also used walnuts or almonds)
- 2 cups milk
- 4 ounces blue cheese ( I use gorgonzola)
- 1 Kaiser roll, pulverized in food processor
- 1/4 cup parsle chopped
- 2 tablespoons flour
- 3 tablespoons butter
Method
- 1. Preheat oven to 350 degrees
- 2. Fill 2 quart pan with water, salt and bring to a boil
- 3. Soak raisins in white wine for 20 minutes, drain and reserve wine
- 4. Drop sliced fennel in salted water, bring back to a boil and cook for 6 minutes or until fennel is al dente. Drain well and set aside in a bowl
- 5. Put 1 tbsp. butter and 1 tbsp. olive oil in a saute pan and saute the sliced leeks until translucent. 5-8 min
- 6. Pour reserved wine from raisins into leek mixture. Cook and reduce until dry. Add leek mixture to fennel and mix with parsley and nuts. Correct salt and pepper
- 7. Put 2 tbs. butter into a tall sauce pan. Bring to foam and add 2 tbsp. flour. Add salt and pepper. Let this mixture cook, stirring constantly for 3 minutes. Reduce heat
- 8. Add 2 cups of milk to pan and stir until contents are thoroughly mixed. Reduce heat and simmer until sauce lightly coats the back of a spoon. Take sauce off heat and add crumbled cheese. Stir until mixed and set aside for 10 minutes.
- 9. Put 1 tbsp. of olive oil into the bottom of a 12x12 casserole.
- 10. Pour the sauce over the fennel/leek mixture and mix until all slices are lightly coated.
- 11. Break Kaiser Roll into smaller pieces and pulverize in a food processor.
- 12. Transfer mixture to casserole, smooth top. Sprinkle break crumbs evenly over top of mixture. Press lightly. Drizzle with olive oil and put in oven for 30 minutes or until top is golden.
