Bianco Mangiare – white eating – is one gluten free recipe that I love: it is very easy to make, very tasty, and just perfect for any occasion. The original recipe is from the great Italian chef Pietro Leeman from the Joia restaurant in Milan. Here I am slightly changing it to adapt the recipe to how I like it.
Let’s prepare the ingredients first: clean and cut the fennel in thin slices. Peel the potato and cut it in very small cubes. Squeeze the juice of half a lemon and grate the zest of one, being careful to avoid the white part, take just the yellow skin.
In a medium pot add water, the fennel, the lemon juice, a pinch of salt and start cooking over low heat. When the fennel is ready remove it delicately from the pot and put it aside. In the same water, add the potatoes and cook them until they are melted. Turn the heat off and put the pot aside.
Add the ricotta, the yoghurt, the olive oil and mix all the ingredients in the pot with the help of a mixer until completely blended.
Put the pot back on low heat to warm up the soup . Add half of the fennel and stir delicately. Turn off the heat.
Dispose the soup in the dishes, add the fennel, the lemon zest, the herbs, some more olive oil.
Buon appetito !
Recipe for 4
– 1 medium size fennel
– 1 medium size potato
– 4 tablespoon of ricotta
– 1 tablespoon of white yoghurt
– 4 tablespoon of extra virgin olive oil
– the juice of half a lemon
– lemon zest
– fennel herbs