Fennel pie is a delicious Italian dish typical of the Lombardy region. It is made with fresh fennel, creamy Taleggio cheese, and crispy puff pastry. The sweet and delicate flavor of the fennel perfectly matches the soft and melty texture of the cheese, creating an irresistible combination. Fennel pie is an excellent vegetarian alternative to enrich your menu and surprise your guests. Its simplicity in preparation makes it accessible even to those less experienced in the kitchen.
Clean the fennel, remove the tougher parts, wash them, cut them into pieces, and sauté them in a pan with a knob of butter.
Roll out the pastry and line a buttered pie dish with two-thirds of it.
Spread the fennel and sliced Taleggio cheese on top.
In a bowl, beat the eggs with milk, salt, and pepper, and pour the mixture over the fennel.
Cover with the remaining pastry rolled into a disc and brush the surface with the egg yolk.
Bake in a preheated oven at 180 degrees for about forty minutes.
Pan
Pie Dish
Ladle
Store the fennel pie in the refrigerator, wrapped in plastic wrap, for up to 3 days.
Fennel pie is a tasty and light dish, perfect as an appetizer or side dish. It is ideal to serve during the winter seasons.
Italia, Lombardia
| Energy (kcal) | 353.03 |
| Carbohydrates (g) | 18.14 |
| of which Sugars (g) | 2.27 |
| Fat (g) | 26.74 |
| of which Saturates (g) | 14.86 |
| Protein (g) | 10.31 |
| Fiber (g) | 1.56 |
| Sale (g) | 0.52 |
