Chicoria Finochio And Leeks Topped With Gongonzola... |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 8 |
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A wonderful medley of flavors as the sweet Fennel flavor counterpoints both the classic bitter of the Dandelions and the warm aromatic of the Leeks. Celery adds savory to this magnificent combination of vegetables. Read more . Topped with crumbled Gorgonzola and shaved Asiago, the dish is a masterpiece as a side or perhaps a vegetarian main dish. Ingredients:
2 bunches fresh cleaned dandelions |
2 bulbs washed whole fennel - include all the frons |
2 whole large cleaned leeks - include most of the green tops |
6 large celery stalks - include tops |
1/3 cup extra-virgin olive oil |
1 tsp ground black pepper |
1/8 cup balsamic vinegar |
Directions:
1. Chop all the vegetables into approx. 2-inch chunks.
2. Chop the Fennel bulb itself to approx 1/2-inch chunks.
3. In a large stock pot; heat 1/4 cup Olive oil in pan until just before smoking temperature.
4. Add Leeks, Fennel & Celery; Cook down for approx 6-8 mins.
5. Add Dandelions and cook down for approx 3-5 mins.
6. Add water to pot covering to about 1-inch over the vegetables.
7. Add 1/8 cup Balsamic Vinegar.
8. Add 1 tsp Ground Black Pepper.(or favorite ground pepper medley)
9. Bring pot to boil and then cook on low-simmer for 3 hours.
10. Serve in large soup bowls.
11. Top greens with crumbled Gorgonzola & Shaved Asiago Cheese.
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