Torta salata con finocchi
Savoury pie with fennels and tune
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- Pizza dough or 1 200-250 g (7-8 oz) pkt ready rolled pie crust
- 600 g (1.3 lb) fennels
- 30 g (1 oz) shallot, finely chopped
- 4 anchovy fillets in oil
- 2 tablespoons capers in vinegar
- 1 tablespoon dried chives
- 1 tablespoon dried parsley
- 2 160g (5.5 oz) cans tuna in oil
- 125g (4 1/2 oz) mozzarella cheese
- 1 tablespoon all purpose flour
- 3 tablespoons extra virgin olive oil
- Salt
- Time:
preparation: 30 minutes
cooking: 50 minutes - Difficulty:
medium difficulty - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
Prepare the pizza dough following our instructions (half the doses) or according to your recipe (you need 250 g of all purpose flour).
While the dough is leavening clean, wash and steam the fennels until tender. Let them cool and then cut into thin strips.
Saute the shallot in two tablespoons of olive oil in a non-stick frying pan. Add the fennel strips, anchovies, capers and aromatic herbs. Season to taste with salt and keep on cooking for about 15 minutes, stirring often, to flavour all the ingredients and reduce the cooking juice. Let the mixture cool and then purée it through a vegetable mill adding also the tuna well drained.
Preheat oven to 200°C (400°F). Grease a rectangular deep baking pan (35x28 cm - 14"x11") with the remaining oil and sprinkle it with the flour. Roll out the pizza dough into a rectangular shape on a lightly floured surface and line the baking pan with it. Prick the dough with a fork and spoon the filling. Level the surface and bake for about 15 minutes.
Meanwhile grate the mozzarella cheese. Arrange the grated mozzarella on the filling surface and bake for other 5 minutes.
Serve the pie warm.
Note
- - Serve this savoury pie after a vegetable or creamy soup. Complete the meal with fresh fruit.
- - It can be served to kids. It's cool for them.
- - Have you some pieces left? Rewarm them the day after. They taste fantastic!
- - Serve it in a buffet too! In fact it's also a typical finger food. You can cut this savoury pie into small pieces and serve them cold.
What's the right wine ?
Our suggestion is: what about a beer, such as Lager beer?
The author Loretta Sebastiani lives in Italy (IT)
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