List of Ingredients
- fennel
- milk
- cream
- soft goat cheese
- 3 of slices rye bread
- 1 of leek
- Grated Grana Padano cheese
- Flour
- Extravirgin olive oil
- Salt
- Pepper
Method
For the fennel velouté recipe, clean the fennel, setting some aside green tips, and cut them into large pieces. Cut the white part of the leek into slices. Put them in a pan with 4 tablespoons of oil, let them wilt without becoming browned, moisten with a quart of water and 1 1/4 cups of milk, season with salt and pepper and cook covered, calculating 15 minutes from boiling.
Dilute a tablespoon of flour with the remaining milk and cream, add the mixture to the fennel, cook for another 3 minutes, then add the fennel greens and blend well. Spread the goat cheese onto the slices of bread, sprinkle them with Grana Padano cheese and bake under the grill.
Serve the velouté with the toasted bread cut into triangles and decorated, as desired, with vegetable stars and discs blanched for 1 minute in boiling water.