Fennel 2 recipes 4 euros
Ingredients
Fennels 1 kilo
garlic oil
salt and pepper
rosemary
Parmesan to taste
150 g of flour 0
75 g of water
little oil
1 egg
cheeses to taste
sesame
Clean and cut a kilo of fennel.
the outer leaves are cut thin, the inner part is cut into large wedges because they are more tender.
In a saucepan crushed garlic, olive oil, brown and add the chopped fennel. Half a glass of water.
Also add salt, pepper and chopped rosemary or parsley.
Using the lid, cook for 20 minutes over high heat, stirring frequently.
Sprinkle with grated Parmesan.
This recipe is already excellent like this, ready to serve at the table, but we can continue to make it more special.
Let the fennel cool.
Mix 150 grams of flour with 75 grams of water and a spoonful of oil. make a ball with the dough let it rest for 10 minutes, covered.
In the meantime, grease a 24 cm diameter pan.
Roll out the "crazy dough" with a rolling pin, thin, and coat the pan as if it were a pizza but with the edges as high as the pan.
Season the fennel again with an egg, also add other ingredients such as ham or different cheeses of your choice or other vegetables. If the fennel seems very watery, add 2 tablespoons of bread or semolina.
Put the cooked, dry fennel in the center and distribute them evenly.
If you have crazy pasta scraps you can make strips like tart.
Brush everything with egg, and sprinkle with sesame.
In a preheated oven at 180°c for 30 minutes.
let cool before cutting
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