Fennel crusted
Instructions
Place the flour in the middle and put 50 g of butter left soften and a pinch of salt.
Work by adding if necessary a little water.
Got a homogeneous dough, spianatelo, wrap it up in foil and refrigerate.
Meanwhile, wash and peel the fennel, dry them and cook them in a pan with the remaining butter.
Shortly before removing from heat.
Puree the anchovies washed, de-boned and dried, the cheese, the egg yolk and the fennel by reducing everything to mashed potatoes.
Adjust salt and pepper.
Remove the dough from the refrigerator and roll out the dough to puff rather thin.
With the edge of a glass cut an even number of diskettes by using all the dough.
At the center of a disk put one teaspoon of fennel cream and cover with another diskette.
Press to seal the edges.
Brush with a little egg white and Brown in oven at 200 degrees for about a quarter of an hour.
Serve hot.
Ingredients and dosing for 8 persons
- 1000 g of fennel
- 300 g of flour
- 100 g of butter
- 100 g of grated gruyere cheese
- 4 salted anchovies
- 1 egg
- Salt
- Pepper