Fennel pie
Instructions
Clean the fennel.
Boil them in salted water, drain and dry on kitchen paper.
Slice sliced widthwise.
Tone up, shelled and cut into slices.
Grease an ovenproof dish, take a first layer with slices of bread soaked in milk and drained.
Above put the slices of fennel, then the hard boiled egg and finally the taleggio slices.
Fill the baking dish, alternating the layers, sprinkle with a little grated cheese and spread butter flakes.
Place in preheated oven at 180 degrees until it forms a golden crust on the surface.
Passed on a serving platter and serve the tart warm.
Ingredients and dosing for 6 persons
- 7 fennel small
- 200 g of taleggio cheese
- 60 g of butter
- 3 eggs
- 5 slices of integral bread
- Grated cheese
- Milk
- Salt