The first week after the holidays, for many, can be truly traumatic in many ways.
You return to work and to the usual routine, in an atmosphere very far from the cheerful and convivial one of toasts and binges.
Speaking of food, how can we forget the most painful note: the diet, or in any case, the detox period.
In fact, to get back in shape after the holidays, it is not enough to exercise, but it is also good to take care of nutrition, eliminating excesses.
However, this does not mean giving up taste: in fact, we have already proposed a hot first course, different from the usual soups, tasty and balanced.
Also as regards the main courses, it is possible to revisit the seasonal vegetables in tasty recipes, but with the right caloric intake.
For example, instead of the usual fennel au gratin or in salads, let’s try this quick flan rich in vitamins and proteins, easy to make.
Fennel, egg and taleggio flan
To make this preparation, it really only takes 10 minutes: the perfect last-minute intuition to make family dinner more delicious.
Fennel, low in calories and with digestive and diuretic properties, enrich their fresh and crunchy taste thanks to the soft creaminess of the cheese.
Added value of the recipe: eggs which, with a calibrated protein intake, give greater consistency to the dish.
The doses for 6 servings include:
- 7 small fennel;
- 5 slices of wholemeal square bread;
- 3 eggs;
- 200 g of taleggio cheese;
- grated parmesan cheese;
- Salt and Pepper To Taste
Instead of the usual fennel au gratin or in salads, let’s try this quick flan rich in vitamins and proteins
Let’s start by boiling or steaming the fennel, taking care to keep them al dente cistus which in any case will also go into the oven.
Let’s move on to the cuts: the fennel must be sliced lengthwise, the eggs must be cut into rings and the taleggio cheese into slices that are not too thick.
After greasing a baking dish, place the slices of bread previously moistened with milk on the bottom.
Now is the time for stratification, which, in order, includes: fennel, eggs, cheese; then sprinkle everything with grated parmesan for the gratin effect.
We bake at 180 ° C for about 20 minutes, so that the surface is golden and the cheese properly melted and stringy.
Before serving, we can garnish the flan with tufts of wild fennel.