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Salted crumble of fennel
ingredients
servings
4
Fennel
3 unit
Rice mozzarella
100 oz
Brown rice flour
1 spoon
Vegetal butter
1 spoon
Almond milk
1 glass
Salt
1 pinch
Corn flour
40 oz
Brown rice flour
40 oz
Salt
1 pinch
Oregano
1 pinch
Water
3 spoons
Lemon peel
1 spoon
Pepper
to taste
Hemp seeds, peeled
2 teaspoons
Extra virgin olive oil
2 spoons
second courses from world
Salted crumble of fennel
Salted crumble of fennel
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The salted crumble of fennel is both a light and a rich side dish, in which an aromatic gluten-free crust hides a soft, sweet and flowing interior.
preparation
step 1
First cut the fennel into slices and steam them. To do this first I used the special pressure cooker basket.
step 2
In the meantime you can prepare the béchamel sauce by putting the rice flour in a small pan with the vegetable butter. Once this has become golden, add the vegetable drink little by little and mix it with a whisk until you obtain a homogeneous mixture.
step 3
When it has thickened, turn off the heat, add the salt and keep it aside.
step 4
So take care of the coverage. In a bowl, combine the flours, salt, pepper and oregano. Gradually add the lukewarm water and knead it in order to get some crumbs that will become the crumble cover.
step 5
Cut the mozzarella into slices and start to compose the crumble. On the bottom of an oven dish, spread three tablespoons of béchamel, then spread half of the fennel segments.
step 6
Cover then with the mozzarella and complete with the remaining fennel. Cover with the remaining béchamel sauce, then spread the cover and complete with hemp seeds and a drizzle of olive oil.
step 7
Cook the crumble in a preheated oven at 210 ° C for about 30 minutes or until the cover is golden brown, then complete with the lemon peel cut into thin strips.
