3 medium fennel bulbs white pepper pepper 1 sp. sp. paprika powder (noble sweet) fat for for for the mold 1 tbsp. tbsp. olive water from the olive jar 20 olives filled with paprika cut into slices slices
Cut the meat into strips the width of a finger. Clean the fennel bulbs, rinse them and steam them in a little salted water for about 10 minutes until soft, then cut them into strips. Blanch the tomatoes with boiling water, remove the skin and cut the flesh into cubes. Peel the onion and cut into rings. Peel and chop the garlic clove. Heat olive oil in a frying pan, sauté onion until translucent. Next add tomatoes, fennel, meat, hominy and garlic and season with pepper, sage, salt, nutmeg, paprika and juice of one lemon. Grease a gratin dish and pour in the contents of the pan. For the béchamel sauce, melt the butter in a saucepan, sweat the flour well in it and add the beef broth and wine, stirring all the time, and let it bubble up. Season with olive water and a pinch of nutmeg. Add olive slices, remove from heat and fold in egg yolks. Pour this sauce over the vegetables, sprinkle with grated cheese and bake everything together in the heated oven at 200 degrees until the cheese is melted and golden brown.
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