Fennel Cake

Preparation:

Preparation: Clean the fennel, remove the hardest parts, wash them, cut them into pieces and brown them in a pan with a knob of butter. Roll out the dough and line a buttered cake tin with two thirds of it. Arrange the fennel and sliced Taleggio cheese on top. In a bowl, beat the eggs with the milk, salt and pepper, pour the mixture over the fennel. Cover with the remaining dough rolled into a disc, brush the surface with the egg yolk. Bake in a preheated oven at 180 degrees for about forty minutes.