Recipe Savory pie with fennel and ham from of 03-11-2016 [Updated on 21-12-2018]
I have prepared the savory pie with fennel a few weeks ago, it was Friday and I had some scraps of cooked ham and Asiago cheese to eat before the weekend arrived, so I made up my mind. Of savory pies, you know, I have prepared several in recent years, but I had never thought of using fennel and instead, they work and I really liked them in this cottage.
So, given that the working week was short and the weekend is upon us, maybe this recipe can come in handy to bring to the table something tasty made with simple ingredients that you may already have handy in the fridge;)
I greet you and wish you a sweet day: *
How to make a savory pie with fennel and ham
Cut the fennel into thin slices, wash them, blanch them for a few minutes in boiling water and then drain them.
In a pan with oil, fry the fennel briefly and then add the diced cooked ham.
Unroll the roll of shortcrust pastry in a tart mold and line it with the same paper where the brisèe was first wrapped.
Prick the bottom with the tines of a fork and spread a layer of bechamel on top.
Now put the fennel and ham.
Add the diced cheese, bechamel, parmesan.
With the dough protruding from the edge, create a rim and bake in a preheated oven at 180 ° C for 30 minutes or until the cake is golden brown.
Remove from the oven and allow to cool before serving the savory pie with fennel and ham.