7 small fennel bulbs, trimmed 3 eggs 50 g/ 2 oz butter, plus extra for greasing
5 wholemeal bread slices, crusts removed 6 tablespoons milk 200 g/7 oz taleggio cheese, sliced
4 tablespoons freshly grated Parmesan cheese


1.Cook the fennel in salted, boiling water for 45 minutes. Meanwhile hard-boil the eggs, refresh under cold water, then shell andslice thinly. Drain the fennel, pat dry with kitchen paper and cut into crossways slices.
2.Preheat the oven to 180°C/350°F/Gas Mark 4. Grease an ovenproof dish with butter. Sprinkle the slices of bread with milk and make a layer in the base of the prepared dish.
3.Place a layer of fennel on top, followed by a layer of hard-boiled egg and then a layer of taleggio. Continue making layers until all the ingredients are used-, then sprinkle with the Parmesan and salt serve warm. dot with the butter. Bake until golden, remove from the oven and serve warm.

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