Easy
6 people
45 min
Chef Jens Dannenfeld
Ingredients
- 100 g flour
- 110 g olive oil
- 100 g Grana Padano 24 months
- 2 springs thyme
- 20 g fennel seeds
- Salt and pepper from the mill
- 1 tuber fennel
- Juice and zest of an orange
- 1 shallot
- 2 cl white balsamic vinegar
Preparation
Mix the chopped thyme, fennel seed and curry well. Add the grated Grana Padano and 100 g olive oil to the sieved flour.
Pour the dough into the freezer for about 20 minutes. Cut fennel in half, cut out the stalk, separate the cabbage and add the grate fennel finely, with the juice and pesto of untreated orange, salt and pepper, shallots.
Marinate 10 g olive oil and vinegar and leave to stand for about 10 minutes. Drain the fennel and put it into a fireproof dish.
Form the cooled dough into crumbles and spread evenly on the fennel. Bake in a preheated oven at 180° for approx. 15 minutes until golden yellow.
SIDEBOARDS: Arrange the warm crumble on a finger food spoon and sprinkle with some curry powder and fennel herb decorate.
