4/5 medium fennel
6/8 untreated mandarins
30/40 g of butter at room temperature
1 bunch of parsley
just some powder of white flour
Recommended wine: Prosecco Valdobbiadene D.O.C.G. frizzante
Wash the mandarins, eliminate the seeds and squeeze them obtaining the juice. Peel and discard the tough outer leaves, fennel; wash them well and cut them into pieces not too thin. Also wash the parsley and chop it, then set it aside in a bowl. Cook in lightly salted boiling water the pieces of fennel for about fifteen minutes until they become soft and keep them warm in the water. Meanwhile, in a saucepan put the butter, melt it very low cooking it on fire, add a couple of spoonfuls of flour and the juice of mandarins, then stir until the sauce to a boil; merge out of the fire mandarin zest and half the chopped parsley, stir and keep the sauce warm. Prepare a baking dish for the table distributing drained fennel in the pan resting on the bottom, open a little the outer parts of the fennel and pour over the sauce and sprinkle with the remaining parsley. Serve them halfwarm.