Servings:
4
Prep time:
30
Cooking time:
40
INGREDIENTS
- - 130 g flour
- - 2 eggs
- - 50 g of green olives
- - 10 black olives
- - 2 tablespoons grated Parmesan cheese
- - 1 teaspoon chopped rosemary
- - 200 ml of extra virgin olive oil
- - Salt
INSTRUCTIONS
- Chop the green olives and mix with 2 tablespoons of oil, then keep them in the freezer 15 minutes to thicken them.
- Arrange the flour like a fountain, add the cold olives cold, a pinch of salt and enough water to form a smooth paste. Let stand for at least an hour.
- Trim the fennel, cut them in half, slice them finely and toss with rosemary, chopped black olives, a pinch of salt and 2 tablespoons of olive oil. Put them in a pan and cook at medium heat and with the lid fon or 20 minutes.
- Roll out the dough thinly and lay in a round tin of 24 cm (rectangular or as pictured), oiled and floured, leaving an edge of about 1.5 cm high. Prick the bottom with a fork and then bake the dough base at 180 ° C for 10 abundant minutes.
- Beat in the meantime, the eggs with the milk.
- Lay out the fennel on the bottom of the base, sprinkle the Parmesan cheese, pour the eggs and bake again for 15 to 20 minutes. Cut into slices and serve the pie hot.
