Wild Fennel Soup with Tamburino Sardo Cheese



INGREDIENTS (serves 4):

1 kg/2.2lb wild fennel
A few slices of stale bread
500g/17.6oz Tamburino Sardo
2 sun-dried tomatoes
1 onion
2 cloves of garlic
1.5l/6cups and 1/2cup of broth (meat broth preferable)
10cl/1/4cup olive oil

Clean the fennel carefully and boil in the stock for 5-7 minutes. Drain, slice thinly and return to the stock. Gently brown the chopped onion, garlic and sun-dried tomatoes, adding a ladleful of stock from the fennel. Allow the ingredients to infuse, then add to the stock. Slice the Tamburino Sardo into thin slices, keeping one part separate for grating, and toast the slices of bread in the oven. Immerse the toast in the stock and arrange in an oven-proof dish. Cover a layer of bread with half of the sliced cheese and half of the drained fennel. Repeat to form a second layer. Sprinkle the rest of the Tamburino Sardo over the soup and pour the stock around the edges of the oven-proof dish until the liquid touches the top layer. Place in a preheated oven and bake at 180°C/356°F for around half an hour.stampa


F.lli Pinna Industria Casearia S.p.A – Via F.lli Chighine,9 – 07047 Thiesi(SS) Italy – Telefono 079886009  Fax 079 886 724 | P.IVA n.00061150900

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