Recipe of the week: recipes with sea fennel (second part)

Velouté

4 potatoes, 2 onions,1 carrot,  1 celery stalk and a handful of cannellini beans, already previously soaked, are cooked. When cooked, the vegetables are drained and sieved.

100 g of lightly in the oven toasted flour are added to the resulting puree.

It is mixed, poured into a pan, diluted with the cooking water, boiled for 5 minutes, 2 crumbled Crithmum stalks are added, the cooking is continued for another 10 minutes, salt is added and at the end pour 3 tablespoons of grated cheese, mix and extinguish the fire. Serve hot with toasted croutons and a drizzle of extra virgin olive oil.

Risotto

In a saucepan, cook a clove of garlic with 6 tablespoons of extra-virgin olive oil, pour 300 g of rice, mix it, add half a glass of dry white wine, let it evaporate and add little by little the vegetable broth. In the last 5-6 minutes, add 3 handfuls of coarsely minced tender Crithmum, mix and cook. When the fire is extinguished, add 4 tablespoons grated gruyère and one of chopped parsley, mix everything well, let it rest for a minute and then serve.

Soup

Chop up half onion and 2 cloves of garlic, sauté in the pan with 5 tablespoons of extra virgin olive oil, then add about 2 liters of water, the minced half carrot and half a celery, 3 tomatoes bereaved of the outer film and the seeds and cut into pieces and 200 g of cannellini beans, already previously soaked. It is left to cook. When cooking is almost finished, add 2 handfuls of soft Crithmum cut into small pieces. Add salt and pepper and serve with grated cheese.

Pie with Borage

Take 500 g of tender and young twigs of Crithmum leaves, cleanse, wash, cook al dente, drain and chop. This mixture is joined by 500 g of borage leaves quickly seared in water and chopped, 100 g of fresh pecorino cheese into small pieces, 100 g of ricotta, salt and pepper. Take the pasta brisè, make a dough sheet that covers the bottom and the edges of a buttered backing tin and sprinkled with bread crumbs, pour the mixture, cover with a smaller sheet and make the edges all around. It is placed in a preheated oven at 180 ° C for 45 minutes.

Flan

Take 400 g of twigs of Crithmum leaves, wash and cook with a large onion and about 300 g of potatoes. Then drain and turn into puree. To this are added a glass of béchamel, 5 egg yolks, salt and chili at will. Mix everything well and then add 5 egg whites whipped until stiff. The mixture is poured into a buttered mold and sprinkled with breadcrumbs, cooked in a preheated oven at 180 ° C for about 45 minutes. It is served hot.