Fennel Cream (Finocchi Alla Panna)
Instructions
Clean the fennel, cut them in half lengthwise and wash thoroughly.
Remove the outer leaves, chop and put them aside.
Peel the clove of garlic and crushing.
Boil chicken in salt water for twenty minutes until they become tender.
Drain them, place them on a baking sheet.
In a saucepan heat the butter, add the garlic and FRY.
Add the cream, pepper, stir and simmer for five minutes.
Cover the fennel cream, sprinkle them with the chopped fennel and serve.
Suggested wine: Pinot di Franciacorta.
