Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL
Yield: 8 Servings
1 large bulb of fennel
2 stalks leek, white part only
2 Tablespoons butter
1/2 cup anisette
1 large potato, peeled and diced
1/2 quart heavy cream
1 teaspoon coriander seed
salt and ground white pepper to taste
2 sprigs fresh dill
5 eggs
1/4 cup grated Parmigiano Reggiano
Preheat oven to 325°F. Thinly slice the fennel and leek and saute lightly with butter in pot. Before vegetables begin to turn color, add anisette. Allow vegetables to caramelize with liqueur. Add potato, heavy cream, coriander, salt and pepper. Cook until the potato is soft, approximately 20 minutes. Puree the ingredients in a blender or food processor. Add dill.
In a bowl, whisk the eggs incorporating the fennel mixture and Parmigiano Reggiano. Place the mixture into 4 ounce-buttered aluminum or stainless steel molds. Place in water bath, and bake for 45 minutes.