Chicoria Finochio And Leeks Topped With Gongonzola And Asiago
From vin 14 years ago
- 180 minutes to make
- Serves 8
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. See less
Ingredients
- 2 bunches fresh cleaned Dandelions shopping list
- 2 bulbs washed Whole fennel - Include all the frons shopping list
- 2 whole large cleaned leeks - Include most of the green tops shopping list
- 6 large celery Stalks - Include tops shopping list
- 1/3 cup extra-virgin olive oil shopping list
- 1 tsp ground black pepper shopping list
- 1/8 cup balsamic vinegar shopping list
How to make it
- Chop all the vegetables into approx. 2-inch chunks.
- Chop the Fennel bulb itself to approx 1/2-inch chunks.
- In a large stock pot; heat 1/4 cup Olive oil in pan until just before smoking temperature.
- Add Leeks, Fennel & Celery; Cook down for approx 6-8 mins.
- Add Dandelions and cook down for approx 3-5 mins.
- Add water to pot covering to about 1-inch over the vegetables.
- Add 1/8 cup Balsamic Vinegar.
- Add 1 tsp Ground Black Pepper.(or favorite ground pepper medley)
- Bring pot to boil and then cook on low-simmer for 3 hours.
- Serve in large soup bowls.
- Top greens with crumbled Gorgonzola & Shaved Asiago Cheese.
People Who Like This Dish 2
- juels Clayton, NC
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" It was excellent "