All VegetarianLentils V

Lentil Crackers with Gorgonzola Fondue & Fennel Cream

By 1 Marzo 2020 12 Marzo, 2020 No Comments

Ingredients

SERVES 6

– 120 g large lentil
– 100 g flour
– 100 g rice flour
– 3 sprigs of wild fennel
– 1 red-hot chilli pepper minced
– 1 tbsp. fennel seeds
– 7 tbsps. EVO
– 1 pinch of salt
– 200 g Gorgonzola peeled and diced
– 4 g butter
– 210 ml whole milk
– 1 tbsp. Brandy
– 1 pinch of black pepper freshly ground
– 350 g fennel finely sliced
– 1 garlic clove
– 1 tbsp. of corn-starch
– 1 tbsp. balsamic vinegar

Directions

First prepare the dough for the crackers by mixing, in a large bowl, flour along with rice flour, fennel seeds, a pinch of salt, 3 tablespoons of EVO and 100 ml of water until obtaining an elastic non-sticky compound. Then, knead it for ab. 10 minutes on a pastry board. Right after, wrap it in cling film and let it rest in the refrigerator for ab. 30 minutes. Meanwhile, boil lentils for ab. 40 minutes in abundant salted water along with wild fennel sprigs. Once lentils are cooked, drain, place them in a food processor along with red-hot chilli pepper, a pinch of salt, 2 tablespoons of EVO and blend everything until obtaining a cream. Then, heat 2 tablespoons of EVO in a pan and sauté the fennels along with garlic over medium low flame until they golden. At this point, pour in milk, a pinch of salt and let cook for ab. 25-30 more minutes. As soon as the mixture is tepid, blend it in a food processor and then put it back to the pan. At this point, also incorporate the corn-starch and, while stirring, let it thicken over low flame for ab. 10 minutes. Turn the heat off and keep the cream warm by covering it with a lid. Take out the dough from the refrigerator, roll it out to a thickness of 2-3 mm and cut it into rectangles (roughly the size of a lasagne layer). Collocate the dough rectangles in several different trays that can fit the freezer and spread a 3-4 mm layer of lentil stuffing on each of them. Wrap in cling film and put them in the freezer. After 20-30 minutes cut the stuffed dough with a sharp knife into 3-4 mm rectangles and roll them into small cylinders. Then, place them on a baking tray covered by parchment paper and bake them in the oven at 200°C for ab.15-20 minutes or until they have golden. Let them cool. Meanwhile, prepare the fondue by placing the Gorgonzola in a small pot along with milk, butter and Brandy. Let it melt over low flame and then add a sprinkle of black pepper. Pour the warm fennel cream in a small bowl, seasoning it with some drops of balsamic vinegar. Also pour the fondue in a small bowl and serve it along with the fennel cream with the warm lentils crackers to be dipped on the side.