Wild Fennel pie

Category
Timbales

Time
45 minutes

Difficulty
Easy

Cost
Very cheap

Ingredients

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.