Wild Fennel Soup

Wild Fennel Soup

»» Italian name: Zuppa di Finocchietti Selvatici

Cooking Recipes (Sardinia - Italy)


Ingredients:

• 500 grams of bread
• 300 g of wild fennel
• 300 g cream cheese
• 80 g cheese
• some sun dried tomatoes
• 2 cloves garlic
• 1 onion
• extra virgin olive oil
• salt

Preparation:
First wash the fennel, boil them in salted water and in the meantime, cut the bread into slices and toast in the oven.
When they are cooked, drain the fennel and set aside the cooking liquid.
Peel the onion and garlic, finely chop the tomatoes and fry all with a bit 'of oil in an earthenware casserole.
After a few minutes, add the fennel adding some of their cooking liquid, then placed in a pan a few slices of toast, cover with a layer of fennel, pecorino cheese and cream cheese cut into thin slices.
Continue to form these layers and finish covering with cheese.
Finally put in the oven at medium heat and cook for about 20 minutes, then brought to the table piping hot and served with a bottle of Nuragus, an excellent white wine and dry throughout the meal.