Fennel pie is a delicious Italian dish typical of the Lombardy region. It is made with fresh fennels, creamy Taleggio cheese, and crunchy puff pastry. The sweet and delicate flavor of the fennels pairs perfectly with the soft and melting consistency of the cheese, creating an irresistible combination. Fennel pie is an excellent vegetarian alternative to enrich your menu and impress your guests. Its simplicity in preparation makes it accessible even to the less experienced in the kitchen.
Clean the fennels, remove the harder parts, wash them, cut them into pieces, and sauté in a pan with a knob of butter
Roll out the pastry and line a buttered cake tin with two-thirds of it
Spread the fennels and sliced Taleggio cheese on top
In a bowl, beat the eggs with milk, salt, and pepper, then pour the mixture over the fennels
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
Cake Tin
Ladle
Store the fennel pie in the refrigerator, wrapped in cling film, for a maximum of 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.
Italy, 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 |
