Anita’s Fennel Soufflé

500gr Fennel
½ glass white wine
200ml Bechamel sauce

70 gr Ginger
3 eggs
pinch nutmeg
salt & Peppe
4 tbsp Grated Pecorino cheese
4 tbsp olive oil

clean the fennel and slice finely saute in the olive oil add the wihite wine and cover with a lid simmer til cooked.
Make the bechamel sauce add the green of the fennel and grated ginger season with S&P. Put all ingriedients in a mixer and mix till thick and creamy.
Prepare ramekins ( use the small ones made of Alu ) and pour in the mixture put in baking tray with hot water and bake in a pre heated oven for 40 minutes at 180° c make 8 to 9
Sauce

200ml cream
Knob of butter
6 tbsp grated Pecorino
2 pkt Saffron
Melt the butter and add the cream with the saffron and grated Pecorino .
To serve using knife ease out carefully from the ramekins onto a plate and decorate with the sauce and some chopped green from the fennel.

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