The ideal period to better appreciate the flavor of fennel is certainly between autumn and winter. Therefore, I propose a recipe to enhance its sensory potential: fennel will be the main ingredient of a very special filling, which we will enclose in a chest of 4-grain shortcrust pastry. Stay nailed to the screen!
Video of the Recipe
Identity Card of the Recipe
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Ingrediants
For the "brise" pasta with cereals
- 120 ml of water
- 50 ml of extra virgin olive oil
- 5 g of instant yeast
- 5 g of salt
- 50 g of spelled flour
- 50 g of burnt wheat flour
- 100 g of buckwheat flour
- 100 g of oat flour
For the stuffing
- Q.b. of pepper
- Q.b. of salt
- 2 tablespoons of extra virgin olive oil
- 30 g of grated Parmesan cheese
- 100 g of fresh ricotta
- 100 g of sultanas
- 700 g of fennel
Materials Needed
- Chopping board
- Knife
- Casserole
- Wooden spoon
- Scale weighs food
- Bowls of various sizes
- Sieve
- Baking paper
- Pan with low edges with a diameter of 24 cm
Preparation
- Wash the fennel, remove any impurities and the hardest parts. Cut the fennel into small pieces. Wash the fennel again in running water.
- Pour a couple of tablespoons of extra virgin olive oil into a large saucepan, then add the fennel and sauté over a high flame for 2-3 minutes, so that a golden crust forms. Season with salt and pepper, and add 2-3. spoons of water to facilitate cooking.Close the saucepan with the lid and continue cooking for 10-15 minutes, until the fennel has taken on a soft consistency.
- Dip the raisins in warm water and leave to soak for about ten minutes. Then, drain the raisins, squeeze them and add them to the fennel.
- In the meantime, dedicate yourself to the preparation of the 4-grain shortcrust pastry. In a bowl, sift the oat flour, the spelled flour, the burnt wheat flour and the buckwheat flour. Add the salt and the instant yeast for savory pies. Mix the powders with the extra virgin olive oil and with the "water: mix until a soft and non-sticky consistency is obtained. If necessary, add a little more cereal flour to taste.
Did you know that
It is possible to replicate the recipe by changing one or more types of flour. If necessary, adjusting the same doses with a little more liquid (or less), it is in fact possible to prepare the shortcrust pastry with chestnut flour, wheat flour, rice flour or other types of flours to taste.- Wrap the dough in a sheet of cling film and let it rest for at least 20-30 minutes: in this way, the drafting will be easier.
- When the fennels are cooked, put them in a bowl to let them cool. Enrich the filling with grated Parmesan cheese.
- Take the dough and divide it into two parts, taking care to leave one a little larger than the other.
- Roll out the largest ball between two sheets of baking paper, until you get a disc slightly larger than the diameter of the pan.
- Line the pan (24 cm in diameter) with the rolled shortcrust pastry, making sure that the edges slightly protrude from the container. Stuff with cooked fennel, alternating as desired with a few sprigs of fresh ricotta.
The Vegan version
For those who want to prepare the savory tart in a vegan version, I recommend enriching the filling with vegan cheese to be grated (obtained with almonds and brewer's yeast flakes) and with vegetable ricotta (obtained by acidifying the soy milk).- Roll out the other part of the dough and place it on the surface of the filling. Close the excess edges of dough and prick the surface with the tines of a fork.
- Brush the pasta with a little oil, then bake in a hot oven at 160 ° C (function: ventilated) for about 40 minutes.
- Remove from the oven, allow to cool and cut into slices.
Alice's comment - PersonalCooker
To obtain "perfect slices" I recommend letting the cake cool before proceeding with the cut, and eventually reheating it later. Those who wish can serve the fennel quiche with an accompanying yogurt sauce.Nutritional values and Health Comment on the recipe
ATTENTION! Due to the lack of some nutritional values, it is not possible to provide an accurate translation of the chemical components of the food.
The Four Cereals Cake is a food that can be included among the appetizers, even if due to its nutritional characteristics it could play the role of first course or single course.
It has an average caloric intake, provided mainly by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates tend to be complex (starch), unsaturated fatty acids and proteins of medium and high biological value.
Fibers are well present and cholesterol is not very significant.
The Four Cereal Cake does not lend itself to the vegan diet, while it is allowed in the vegetarian ovoid diet (as long as the cheese is not produced with animal rennet).
It is not particularly suitable for the diet against overweight and metabolic diseases. Contains lactose and gluten, which is why it should be avoided in case of specific intolerances.
It is not possible to establish with sufficient accuracy the average portion of Four Grain Pie.
