Fennel Flan


Fennel flan is so delicious and so easy to make!

The first time I try Fennel flan, i definitely felt in love with it. Also because of the short time it needs to be made. It’s a perfect vegetarian side dish!

Preparation time: 15 minutes

Cooking time: 30-40 minutes

Doses: 6 persons


3 big fennel
3 big tomatoes
100 gr of breadcrumb
2 tbsp of parsley
2 tbsp of oregano
2 mozzarella cheese
50 gr of parmesan cheese
50 gr of pecorino cheese
1 cup of extra virgin olive oil
salt and pepper q.s.

  1. Start cleaning the fennels. Cut into stripes 2cm thick and boil in hot salted water for about 30 minutes or until soft.
  2. Let them cool.
  3. Now boil in hot water the tomatoes for about 3-5 minutes. Take off the tomatoes skin and cut them too into stripes.
  4. Place fennels and tomatoes into a bowl and add the grated parmesan and pecorino cheeses, breadcrumb, diced mozzarella cheese, parsley, oregano, salt, pepper and the olive oil.
  5. Mix well and place the ingredients into a baking pan adding a sprinkle of parmesan cheese and breadcrumbs, a drizzle of olive oil on top.
  6. Bake into preheated oven to 180°C for about 30 minutes or until golden brown.
  7. Serve the fennel flan hot.

Tips and storage:  The fennel flan can be stored in an airtight container into the fridge for about 2.3 days.




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