150g/1 cup of slightly cooked artichoke hearts
50g/ 1/c minced prosciutto
120g/2 cups grated gruyere
20g/ 1/2 cup grated parmigiano reggiano
1 med. yellow onion, diced
3 large eggs
2 large egg yolks
1 cup toasted fresh bread crumbs
75g unsalted butter
700g whole milk
Butter 6 6oz ramekins. Coat with the toasted bread crumbs. Preheat oven to 180C/350F.
To make the besciamella, melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly until the mixture turns a light golden brown. In the meantime, gently heat the milk in another pot until just below a boil. When the flour mixture is ready, add the milk a third at a time whisking constantly to avoid lumps. Cook, stirring constantly until the mixture is thick. Add salt and pepper to taste plus a couple of gratings of nutmeg. Set aside to cool until ready to use.
In a medium saute pan over medium heat, add olive oil then the chopped onions. Cook until transparent, then add the partially cooked minced artichokes. Continue cooking until the onions are golden and the artichokes are completely cooked. Add salt and pepper to taste. Set aside to cool.
In a large bowl, mix together the gruyere, half of the P.R., the cooled artichoke mixture, the eggs and yolks which have been lightly mixed together, and all of the cooled besciamella. Pour the mixture into the prepared ramekins and place into a large roasting pan. Place in the preheated oven then pour water into the roasting pan until it reaches half way up the sides of the ramekins. Bake for 35 minutes. Remove from oven and from the roasting pan and rest for 15 minutes. Gently run a knife around the edges to loosen the sformato, invert onto a plate, top with the remaining P.R. and the toasted bread crumbs and serve.
1-1/2 cups ricotta
1 large egg
the juice of about 3 or 4 clementines (I just cut them in half and squeezed with my hands)
1 generous spoonful of honey
1-1/2 teaspoons of sugar
Mix the ricotta, egg, juice, honey and sugar together and put into 4 (in my case) ramekins, and bake for 25 minutes at 200C.
Remove from the oven and let “set” for about 20 minutes before inverting and removing from ramekins.
Serve topped with some more honey. 🙂
(Note: I purposely didn’t add much sugar – you might increase the amount of sugar or honey if you want this to be richer.)
To read the recipe for Kate’s Flippin’ Lovely Fennel and Ginger Biscuits, please go to her blog, Quasi Siciliana, where you will find this and many other recipes.
1 bulb finocchio, trimmed and cleaned, save some of the nasty green fronds
1 Granny Smith apple, washed and cored, cut in two
using a very sharp knife or a mandolin, cut these into the thinnest possible slices, paper thin.
1 small clove garlic, finely minced and squashed
2 anchovy fillets
2 tablespoons fresh lemon juice
1/2 teaspoon salt and then to taste
2 egg yolks
125 ml plus best extra virgin olive oil
Put the garlic and anchovy into a medium sized bowl and add the lemon juice. With a fork, mash them very vigorously until you can barely see that they were there. Add the egg yolks and salt and whisk briskly to combine. Whisking continuously, slowly add the olive oil, making it into an emulsion. After adding the 125 ml, taste and add more to taste. The dressing should be strong because the juices of the finocchio will dilute it powerfully.
Just before serving, toss the finocchio and apple with most of the dressing. To serve, lightly pile 1/4 of the salad onto a plate and sprinkle a bit of that horrid green frondy stuff on it. You can drizzle or dot a little more dressing on the plate around the salad. Don’t make it up too far ahead as the finocchio wilts very quickly and the apple will brown.
You might like a grind of pepper over it, but of course it won’t photograph so well after it.
Slice two fennel bulbs and one onion into thin slice and caramelize for about half an hour or so (to caramelize, I like to use butter and a touch of oil, some salt and maybe a bit of sugar to help the caramelization).
Optional: while this is going on, chop a handful of raw pumpkin seeds very small set them aside. (Use any nut or seed you’d like, really!)
Cook up some penne and after draining, toss into the pan with the carmelized fennel.
Add the chopped pumpkin seeds, just enough olive oil (based on what you like I suppose) and black pepper.
Serve! I wound up adding a bit more olive oil to my dish, but I think it’s a personal preference thing
4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.
Chop up the fennel hearts and small onion and fry in 10 gm butter for a few minutes till tender.
20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese
Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.
4 bulbs of fennel, chop them up fine. Sautee with butter and a drop of oil about 5 minutes then add milk about 150 ml, cover and cook at low heat about 6 minutes, add speck and let cook at low heat about another 5 minutes and then add another 100ml of milk and grate pecorino 75 grammi, cook on low for 8 minutes add another dash of milk and a pinch of parmigiano for 3 minutes, add salt and pepper q.b. and serve