A tasty baked fennel pie with speck cubes and scamorza… it’s quickly prepared with a few simple ingredients, and it’s a delicious alternative to classic gratinated fennel with béchamel. The recipe is very easy, the fennel is cooked in a pan with a little oil, then placed in the baking dish with speck, scamorza, and a mixture of eggs and milk… just sprinkle with Parmesan and breadcrumbs and put everything in the oven. Try the fennel pie with speck and scamorza, it is very simple but really tasty!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven, Stove
- Seasonality: Autumn, Winter
- Energy 251.56 (Kcal)
- Carbohydrates 6.06 (g) of which sugars 4.39 (g)
- Proteins 20.88 (g)
- Fat 15.17 (g) of which saturated 3.95 (g)of which unsaturated 4.87 (g)
- Fibers 4.35 (g)
- Sodium 645.38 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 fennels (large)
- 1.75 oz scamorza
- 2.12 oz speck (cubed)
- 2 eggs (medium)
- 0.25 cup milk
- 1 tbsp grated Grana Padano
- breadcrumbs
- parsley
- extra virgin olive oil
- salt
Tools
- Baking Dish
- Pan
- Bowl
Preparation
Clean the fennels and cut them into fairly thin wedges. Wash, dry them, and place them in a large pan with a drizzle of oil, a pinch of salt, and a little water (1).
Cook them over medium heat for 7-8 minutes, until tender but still firm.
Grease a baking dish with oil or butter, and sprinkle with breadcrumbs.
Arrange the fennels in the dish, trying not to overlap them excessively (2).
Add the cubed speck and scamorza.
Break the eggs into a bowl, add the milk, a pinch of salt, and a handful of chopped parsley. Beat the mixture with a fork and pour it over the fennel.
Finally, sprinkle the surface with the Parmesan and a little breadcrumbs (3).
Place the baking dish in a fan oven at 375-400°F and bake for about 20 minutes, until the eggs have set and a slight crust has formed on the surface.
The fennel pie with speck and scamorza is ready, you can serve it as a main dish or a rich side (in this case, the quantity will be enough for 4 servings).
Tips and Notes
You can steam the fennel instead of cooking them in a pan.
You can make individual servings instead of the whole pie.
If you have leftovers, you can store the pie in the refrigerator for a maximum of one day and then reheat it in the oven or air fryer.
FAQ (Questions and Answers)
How can I substitute speck?
You can replace it with cooked ham or smoked bacon. If you don’t eat cold cuts, you can omit it.
How can I substitute scamorza?
You can use another type of stringy cheese, either mild or smoked.
