Chicken pie with eggs and mozzarella

05158 PATTY with egg and MOZZARELLA INGREDIENTS for 4 PEOPLE 1 kg of fennel, a large Buffalo mozzarella, 3 eggs, a glass of milk, 50 g of grated Parmesan, chopped parsley, nutmeg, butter, salt and pepper. Peel PROCEDURE and wash the fennel. Cut them into thin wedges and boil them al dente in boiling salted water. Drain and season in a baking dish with butter. When the fennel will appear soft and coloured, transfer it in a baking dish from the oven. Cover with diced mozzarella and season with chopped parsley. Beat the eggs in a bowl; join the milk, parmesan, salt and ground pepper. Pour the mixture thus obtained on fennel and remove with a wooden spoon because it can penetrate into the vegetables. Bake for a few minutes until the eggs are rappreese. Serve the cake warm.