A pie prepared the day before. It's a recipefrom tasty delicate flavour and is ideal for a picnic or a lunch with friends. it can be served warm or cold .
Ingredients for 6 person
-200 g of white flour
-50 g of butter
-3 eggs
-2 cloves of garlic
-1 chili pepper
-4 fennel
-1 tsp dried Marjoram
-1 tsp chopped parsley
-150 g of caciocavallo
-extra virgin olive oil
-Salt
Preparation
- Put the flour, add the softened butter, a pinch of salt, 1 egg and water to form a smooth dough, from let it sit in a damp cloth for 30 minutes
- Peel and chop the garlic along with the chili, wash away and wash the fennel and slice
- Sauté in a pan for 2-3 minutes on medium low heat the garlic with Marjoram and 2-3 table spoons of olive oil, then add the fennel, season with salt, cover and cook for 20-25 minutes. At the end should betender and dry
- dice caciocavallo and beat the eggs with a pinch of salt. Mix fennel following and mix with parsley, cheese and eggs
- Spread the 4/5 of the dough and lay it in a cake tin from 28-30 cm, combine the filling with the remaining dough and form strips by hanging out on the gridiron
- To dri
- Bake at 190° C for 35-40 minutes, allow to consolidate 10 minutes at room temperature
accompanied by a good Tuscan white wine