HomeRecipesFennel flan with Filod’olio tuna and ricotta
Fennel flan with Filod’olio tuna and ricotta
50 minutes
4 servings
Fennel flan with Filod’olio tuna and ricotta
Ingredients
Rio Mare Filod’olio tuna 2 x 130g
Fennels 4
Ricotta 150g
Grated Parmesan Cheese 40g
Extra-virgin olive oil 20g
Butter 30g
Flour 30g
Milk 300ml
Breadcrumbs as required
Sal and Pepper to taste
Process
1. Prepare the fennels. Set the cores aside and finely chop the green fronds.
2. Then cut the outer part of the bulb into cubes and boil them in salted water.
3. Drain the cooked fennel and brown it in a non-stick skillet with oil and a pinch of salt and pepper.
4. Mix the tuna with the ricotta, and add the fronds.
5. Melt the butter in a saucepan, then add the flour, a pinch of salt and the milk a little at a time, stirring well until it forms a creamy béchamel sauce.
6. When it comes to a boil, take it off the heat.
7. Grease an oven dish and sprinkle over the breadcrumbs. Lay half of the cooked fennel and the tuna and ricotta mixture on top.
8. Add a second layer of fennel and cover everything with the béchamel sauce and grated Parmesan cheese; add more breadcrumbs and bake in a hot oven at 220°C.
