Sausage

• 250 gms pork mince ½ lb
• ½ tsp salt
• 1/3 tbsp fennel seeds
• 30 ml white wine 1 oz
• ½ tbsp garlic oil
• 1 pinch asafetida optional
• ½ tsp black pepper ground

Bechamel Sauce

• 300 ml milk I used lactose-free, 1 ¼ cups
• 20 ml extra virgin olive oil 1 ½ tbsp
• 1 pinch salt
• 1/8 tsp nutmeg ground
• 30 gms all-purpose flour I used low fodmap/gluten-free, 2 tbsp

Filling

• Above sausage
• 1 tbsp extra virgin olive oil
• 2 green onion green part only, chopped (or 3 tbsp onion, chopped, stalks
• 500 gms potato grated, 1 lb
• 30 ml white wine 1 oz
• salt to taste
• water to cook

To Assemble

• 6 sourdough crespelle savoury
• Above filling
• Above Bechamel Sauce
• 25 gms Parmigiano Reggiano cheese grated, 2 tbsp