Recipe: Wild fennel pie with cumin

Savory pies and pizza with herbs
April 21, 2008

The wild fennel omelette is a classic recipe here in Sicily. This is a theme variation, oven-cooked instead of fried.
Cumin seeds add an extraordinary flavour to the pie.

Wild fennel pie with cumin

Wild fennel pie with cumin

Serves two:
300g wild fennels
2 eggs
3 tbsp. grated parmesan
3 tbsp. flour
100ml milk
1 tsp. cumin seeds

Wash the fennels, removing the stalks. Boil for 15-20 minutes, until tender. Drain and coarsely chop them.
Beat together egg, milk and flour, then add the wild fennels.
Drop into an oiled baking pan and sprinkle with cumin seeds.
Bake in preheated 180° C (356 F) oven 20 minutes. Serve hot.

Wild fennel omeletteYou might also like: Wild fennel omelette from Sicily (Best Cuisine - Il Meglio in Cucina).
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