Vegetable Casserole I

Cut the meat into strips the width of a finger. Clean the fennel bulbs, rinse and steam in a little salted water for about 10 minutes until soft, then cut into strips. Blanch the tomatoes with boiling water, remove the skin and dice the flesh. Peel the onion and cut into rings. Peel and chop the garlic clove.

Heat the olive oil in a frying pan and sauté the onion until translucent. Then add fennel, tomatoes, meat, hominy and garlic and season with sage, bell pepper, salt, nutmeg, paprika and juice of one lemon. Grease a gratin dish and pour in the contents of the pan.

For the béchamel sauce, melt the butter in a saucepan, sweat the flour well in it and add the beef broth and wine, stirring continuously, and bring to a boil. Season with olive water and a pinch of nutmeg. Add olive slices, remove from heat and fold in egg yolks. Pour this sauce over the vegetables, sprinkle with grated cheese and bake in a heated oven at 200 °C until the cheese is melted and golden brown.

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