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Wet with white wine, the preparation
1) Perforated the skin of the verzini with a toothpick, then dip them in very hot water and let them degrease for about half an hour.
2) Pour in a saucepan the wine and 150 ml of water and add the peeled onion, cloves, peeled garlic, carrot sticks, leek into strips, parsley leaves and a few peppercorns; season with salt.
3) Do simmer the broth for 10 minutes, then add the fennel seeds and parmesan and, after another 5 minutes, the verzini drained from boiling water.
4) Leave on the fire a gentle flame for 25 minutes, so that the broth shrinks a little, then remove the onion and garlic, spread out on the plates and serve.
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