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https://www.raiplay.it/programmi/esem... - The Billis prepare a vegetarian recipe perfect to serve as an appetizer. First, the Billis peel the potatoes, clean the fennel and then slice it. After boiling the potatoes and fennel for 20 minutes, they drain them and set them aside. Meanwhile, in a bowl, they mix the breadcrumbs with the minced garlic, grated cheese, salt, pepper and use the mixture obtained to cover a cake pan previously lined with baking paper. At this point, they lay out a first layer of potatoes, sprinkle with the breadcrumb mixture, then lay out the slices of provola and fontina, and the fennel. They sprinkle again with the breadcrumb mixture and cover with other slices of cheese. They finish with a mixture of potatoes and fennel, breadcrumbs and grated cheese. They season with a drizzle of oil before baking for 40 minutes. In the meantime, prepare the sauce by finely chopping the coriander seeds, parsley and rosemary. Cut the mandarins in half, grate the peel and squeeze the juice. In a bowl, mix the chopped herbs, juice and mandarin peel with the yogurt, oil, salt and pepper. Then leave the sauce to rest for an hour. Ingredients for the flan: 2 potatoes 2 fennel 100 g smoked provola 50 g fontina 50 g grated cheese breadcrumbs ½ clove of garlic extra virgin olive oil salt and pepper For the mandarin sauce: 250 g Greek yogurt 4 mandarins coriander seeds parsley rosemary For the sweet and sour mandarins: 10 kumquats 10 g brown sugar 10 ml water Cooking: 180° for 40 minutes