Fennel flans, mild Provolone Valpadana P.D.O. cream and caramelized red onion
for 2 people – difficulty: average – preparation time: 40 minutes
50 g mild Provolone Valpadana PDO
Salt and pepper
2 Red onions
3 Spoons of brown sugar
Red wine vinegar
100 g Fresh cream
Cut the fennel into very fine julienne strips. Blanch them for 5 minutes in boiling salted water, then drain and add 1 egg, 50 g grated Provolone Valpadana PDO, salt and pepper to create a dough. Place in greased and floured moulds and bake at 200° C for 30 minutes.
Heat the cream in a saucepan, then add the finely chopped mild Provolone Valpadana PDO. Melt it until the consistency of a fondue is obtained.
Cut the onions into julienne strips, then brown them in a pan with butter. Add the brown sugar, the red wine vinegar and cover with water. Evaporate the liquids, then stew it for a few minutes, season with salt and pepper and turn off the heat. Set it aside.
Serve with the flan on one side of the plate, the mild Provolone Valpadana PDO fondue and finish with the caramelized red onions!
Chef’s tip: These flans are delicious with other vegetables … pumpkin, cauliflower, Jerusalem artichoke, try them!