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MILK FROZEN

ingredients

servings

2

Fennel

3 unit

Full fat milk

1 glass

Leeks

1 half

Extra virgin olive oil

to taste

Pink salt

to taste

Pepper

1 gram

Side Dishes from Italy - Lombardia

MILK FROZEN

MILK FROZEN

vegetarian with lactose high in fiber high in calcium source of C vitamins high in potassium

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

MILK FROZEN

An innovative way to propose a slightly poor taste of vegetables in a simple yet tasty way.

MILK FROZEN step 1

step 1

In a saucepan pour a couple tablespoons of Evo oil and the sliced ​​leek.

MILK FROZEN step 2

step 2

Then add the fennel that you have cut into very thin slices (pay attention to this passage is very important: the fennel is very hard, so finer it is less you use it to cook it!).

MILK FROZEN step 3

step 3

Apply salt and pepper and pour the glass of milk. Let go of a slow fire so that the milk begins to thicken and becomes very similar to the cooking cream.

MILK FROZEN step 4

step 4

When the fins have become very soft, they are ready. If they have dried too much, add more milk and let them go until the milk is dense.

MILK FROZEN step 5

step 5

Warning: MUST BE REMOVED CREMOSY, so be very careful about the baking process. Taste and add some pepper if necessary.

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