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Recipe Small fennel flans – Italian Cuisine


  • 250 g flour 00
  • 120 g butter
  • 60 g fresh cream
  • 40 g rice flour
  • 30 g grated parmesan
  • 15 g almond flour
  • 3 fennels
  • a yolk
  • an egg
  • lemon
  • marjoram
  • flaked almonds
  • salt
  • pepper

For the recipe of small fennel flans, mix the 00 flour with the softened butter, 70 g of water, a pinch of salt and the grated parmesan, until you get a homogeneous dough; let it rest in the refrigerator, covered, for at least 30 '. Peel 2 fennels and cut them in four. Boil them in boiling water, flavored with a slice of lemon, for 25-30 minutes. Drain and blend in the mixer.

Collect the pureed in a bowl and add the cream, almond flour and rice flour, egg, egg yolk, salt and pepper. Divide the dough into six parts and roll them out to a thickness of 3-4 mm. Line 6 tart tart molds (ø 10-12 cm) with the dough, trim it at the edges and prick the bottom with a fork.

Fill the tartlets with the fennel purée and bake at 160 ° C for 30-35 '. Take them out of the oven and let them cool. Clean and thin the remaining fennel; soak it in cold water to make it crunchy. Decorate the flans with toasted almond flakes, crunchy fennel and marjoram leaves.

Fennel and oranges, our detox allies – Italian Cuisine


WATER
LEMONS
CARROTS AND RAPES
ARTICHOKES
APPLES
PINEAPPLE
ORANGES
POMEGRANATE
GREEN LEAVES
BLUEBERRY

January and February are the months par excellence dedicated to detox and nature, it seems to want to help. Fennel and oranges are two seasonal ingredients who seem born to travel on the same track, meet in light and rich dishes and taste to join us on a path of purification and detoxification. That's why they are so precious and how to prepare them.

Read also

Detox is not the same as a diet

The properties of fennel

Fennels are known and appreciated thanks to their renowned properties digestive and depurative, but also contribute to reduce swelling. To make this vegetable a detox food par excellence, lEssential oil anethole which is able to counteract the formation of intestinal gases that cause pain, aerophagia and flatulence. Able to fight inflammation, fennel is also indicated for those who suffer from irritable colon and is therefore valuable to protect the gastro-intestinal system in general.
Rich of mineral salts and vitamins, are considered excellent antioxidants thanks to vitamin C and flavonoids that they strengthen the immune system and fight free radicals.

The power of oranges

The most cultivated citrus in the world is a real concentrate of well-being thanks to the excellent concentration of C vitamin, Fundamental to the correct iron absorption and capable of stimulating the formation of collagen. This fruit is also capable of reduce the absorption of sugars thanks to the fibers present in it. To benefit from this virtue however, it is necessary consume it with all the pulp: squeeze it in fact eliminates the fibrous part and leads us to absorb only its juice with the relative sugars. As well as fennels, oranges contain antioxidants, terpenes and polyphenols and they fight free radicals and progressive aging.

Why bet on vegetables and fruit

After an intense and disorganized period like that of parties, it is good to provide our body with all that is missing in the most convivial lunches and dinners. Or abundant portions of fruit and vegetables, maybe to be served raw and with a light dressing. Just a teaspoon of oil to make a great special dish prepared simply with finely cut fennel, oranges and black olives. Taste it without salt and you will not regret it.
With the same ingredients reduced in small cubes you can also prepare a good one spelled salad or a warm cous cous to mix with fennel and raw oranges to which you will add small diced onion, a precious ingredient thanks to its purifying properties.
In this way we will pamper our body with vitamins, mineral salts and water: three from the bases from which to leave to forget the swelling and find the right balance. And always about hydration, say of no to alcohol, carbonated and sugary drinks and fruit juices It will help you reach your detox goal. In fact, our body simply requires plenty of water, and we must satisfy it by drinking at least a liter and a half a day from the moment it is awakened. If you have a juice extractor or a centrifuge, you can then prepare purifying drinks based on fennel and oranges, perhaps even mixing them with small portions of lemon and carrots.

The recipes

In the gallery below, we have prepared a collection of delicious and easy to prepare recipes that focus on the winning combination of fennels and oranges. Appetizers, pasta dishes, side dishes and desserts to discover how many creative ways you can benefit from these precious seasonal ingredients without getting bored.

Tempura of fennel and beetroot
 Pumpkin and fennel cream
Burnt cream of fennel
Flan of fennel
Marinated grouper with fennel
Fried egg, fennel and oranges
Mackerel in carpione with orange, fennel and spices
Ginger chicken with fennel and orange salad
Fennel, pear, trevisana salad
Seafood salad with fennel and oranges
Salad with fennel, oranges and apples
Salad of green apple, fennel and orange
Octopus, chickpeas, fennel and orange salad
Fennel salad, apples and walnuts
Fennel salad and fruit with honey
Fennel with catalan sauce
Cuttlefish, fennel and orange salad

Endive recipe and raw fennel with orange – Italian Cuisine


  • 450 g fennel, to be washed
  • 3 heads of Belgian endive
  • 3 oranges3 oranges
  • dill
  • extra virgin olive oil
  • salt
  • white pepper in grains

For the recipe of endive and raw fennel with orange, squeeze half an orange; remove the remaining oranges from the peel, cutting a little thick with the serrated knife, in order to eliminate even the white skin below, then reduce the citrus fruit to washers.
Clean the Belgian endive, wash it, chop it and sauté in the pan for 2 minutes, over a high heat, with a little oil, a pinch of salt and the squeezed orange juice, then turn it off, let it cool and then collect it in a salad bowl together with the orange slices and the fennel in slices, already popped and washed.
Season with a drizzle of olive oil, dill, a generous ground pepper and serve immediately, stirring the salad on the table.