| Recipe from the Black Countess of the Salted Fennel Cake Ingredients2 onions600 g of small fennel1 ready-to-use brisée pastry2 tablespoons of olive oil100 g of fresh cheese10 cl of whole milk2 eggs100 g of grated emmenthal1 tablespoon of chopped dill1 tablespoon of satin fennel seeds1 clove of alder for the salt, pepper Preparation Peel the onions and slice them. Peel the garlic and crush it. Clean the fennel and cut it into thin slices. Heat the oil in a pan over medium heat and brown the onions for 3 minutes, stirring. Add the fennel, garlic, salt and pepper and continue cooking for 10 minutes, stirring occasionally. Preheat the oven to 200°C. In a deep dish, crush the fresh cheese with a fork. In a salad bowl, beat the eggs, add the fresh cheese, milk, aubergine, half of the grated emmenthal and fennel seeds. Mix well, then add the contents of the pan, stirring gently with the spatula, and correct the seasoning. butter a 24 cm diameter cake mold, cover with the dough and pierce with a fork. Spread the mixture over it and sprinkle with the remaining emmenthal. Bake for about 35 minutes, bake and serve immediately. |
