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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Buy a good quality italian or german salami for this sauce, selecting a fine textured variety. I found this in a cook-ahead meals booklet. you can chill for up to 4 days before adding the cheese and salami Ingredients:
2 fennel bulbs, thinly sliced |
2 onions, sliced |
1 bay leaf |
1 rosemary sprig |
1 1/2 ounces butter |
salt and pepper |
1 tablespoon flour |
1 pint chicken stock |
4 tablespoons brandy |
5 ounces low-fat cheese |
6 ounces salami, sliced thinly |
Directions:
1. Sweat the fennel, onions, bayleaf and rosemary in the butter in a tightly covered saucepan over a low heat for 15 min, shaking the pan occasionally.
2. Stir in seasoning and flour, then gradually pour in the stock and brandy.
3. bring to the boil, reduce heat and cover the pan.
4. simmer gently for 30 min, turn heat to the lowest setting and add cheese, stirring.
5. add salami and heat without boiling.
6. Serve with pasta or rice, or use as filling for pancakes or lasagna.
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