Preparazione

Mix ricotta with the saffron previously dissolved in some hot water, a bit of salt, pepper and some olive oil and form a cream. Cut the fennel with mandolina (a special cooking utensil used for slicing a d for cutting vegetables) and put it in water and lemon.

Cut the onion and stew it in a small amount of olive oil. Add peppers cut into strips and cook them for a few minutes. Add salt and pepper if needed, turn off the fire and blend in order to obtain a cream.

Toast the bread, spread it with ricotta cream, place some strips of fennel, a slice of PGI Finocchiona and other slices of fennel. Complete with some finely chopped wild fennel and rosemary flowers.  Accompany it with pepper sauce.

Procedure:

Take cabbage sleeves off their ribs, wash them and cook shortly in boiling water, put a small amount of oil and a clove of garlic in a pan and stir the cabbage for a few minutes, let it cool.

Put water and some pieces of butter in a pot. Bring to boil and pour the flour in a single stroke while stirring with a whisk and cook it until the mixture breaks away from the pot sides. Transfer it to the planetarium and start kneading by adding eggs, little by little. Add the finely chopped cheese for last and then the finely chopped cabbage. Transfer the kneading by using a pastry bag provided with a n° 13 smooth piping tip. Dress on a slightly oiled micro-perforated or ordinary baking tray. Cook in a preheated static oven, at 220° until the kneading has stabilised, then carry on cooking with the door slightly open, until the kneading is well dry (20/25 minutes cooking in total).

Prepare the mousse by chopping the PGI Finocchiona in a blender with ricotta until a homogenous cream is obtained.

Once cupcakes are cold, fill them with the mousse and serve.