|
3
cups
flour
13
cup
sugar
112
tsps
salt
1
tsp
fennel seed
(crushed)
1
cup
butter
(chilled and cut into pieces)
2
eggs
(beaten)
3
tbsps
butter
1
tbsp
olive oil
5-6
leeks
(white and light green parts only cut into 2 inch lengths and sliced inot 14 juliene about 4 cups)
13
cup
shallot
(sliced)
2
garlic cloves
(minced)
1
pinch
saffron
(crushed and dissolved in 1 tablespoon hot water)
|
2
tbsps
anise liqueur
12
cup
parsley
(chopped)
salt
pepper
10
ozs
fontina cheese
(grated)
10
tomatoes
(sliced into 14-inch rounds)
4
eggs
(room temperature)
23
cup
cream
(whipping)
1
tsp
salt
3
tbsps
butter
(softened)
|
|
Amount Per Serving
|
Calories
716
|
Calories from Fat
420
|
% Daily Value *
| Total Fat
47
g
|
72%
|
| Saturated Fat
27
g
|
135%
|
| Trans Fat
|
0%
|
| Cholesterol
264
mg
|
88%
|
| Sodium
1
g
|
59%
|
| Total Carbohydrate
56
g
|
19%
|
| Dietary Fiber
4
g
|
17%
|
| Sugars
15
g
|
Protein
21
g
| Vitamin A
|
77%
|
| Vitamin C
30
mg
|
50%
|
| Calcium
285
mg
|
29%
|
| Iron
5
mg
|
25%
|
| Potassium
622
mg
|
2%
|
|
