This dish is for those who posses fine taste, enjoy refined and simultaneously simple recipes, which suit also those who “fast” on a diet.
| Potato | 2 kg |
| Milk TМ «Bilozgar» | 2 glasses |
| Oil from milk cap mushrooms | 8 saffron |
| Egg yolks | 8 pieces |
| Cheddar cheese ТМ «Bilozgar» | 800 Gr |
| zucchini | 2 kg |
| Ground black pepper | up to your taste |
| Fennel | 2 bunches |
Cook potatoes, make puree. Add milk, a saffron milk cap mushrooms oil (or usual sunflower oil), salt and pepper to taste. Separate the whites from the yolks. Then shake up yolks with the grated cheese and add it into the puree. Cut zucchini by slices add salt and pepper. Finely cut the fennel. Shake up the whites from eggs into a thick foam and accurately add it into the puree. Oil the baking form. Lay out a dish by layers: on the bottom put vegetable marrows, strew fennel on top, then cover it with a layer of puree, then again a layer of vegetable marrows and so on. Finish with a layer of puree, which can be strewed over with grated cheese. Place the dish into the bakeoven, preliminary heated up to 180 degrees C, and bake during 30 minutes. Bon appetit!