Melting fennels pie

 

Even this is a family recipe.

When I buy fennels, I buy many more than I need, just to have the possibility, 

if I have enough to eat them raw, to make this recipe.

Ingredients for two vegetable pies:

3 fennels

1 tablespoon fennel seeds

1 teaspoon anise seeds

100 g provolone dolce cheese 

2 tablespoons Parmesan cheese

extra virgin olive oil

a pinch of salt

Preparation:

I wash and clean the fennels (cutting the double -end).

I slice them up and I put them in a pan with oil, salt, fennels and anise seeds.

I stew them for 10 minutes with a saucepan cover over a low flame then I add some water to let them cook.

Then when they are cooked I put them on a baking pan covered by greaseproof paper, I sprinkle the bottom with a tablespoon of corn flour and I pour a quarter of knead, then slices of provolone cheese and I finish with other quarter of fennels and a tablespoon of Parmesan cheese to cook au gratin. Same proceeding with the second pie.

I bake at 220 ° (high temperature) for ten minutes, then five minutes to cook au gratin only.

Very easy and melting fennels!