Recipes

Delifrance pinsa tonda with roasted fennel

Name: Delifrance pinsa tonda with roasted fennel
Yield: 4 servings
Ingredients: 1 Bulb fennel, chopped; 4 Fennel seeds; 1 tbsp Good quality olive oil; 1 Tub of crème fraiche; 1 Lemon, juiced and zested; 8 Chives, chopped; 4 Delifrance pinsa tonda; 8 Slices of good quality Mortadella; Pistachios, chopped

01/09/2025

Serves 4

Rating

Votes: 1 Average: 5

Ingredients

Bulb fennel, chopped	1
Fennel seeds	4
Good quality olive oil	1 tbsp
Tub of crème fraiche	1
Lemon, juiced and zested	1
Chives, chopped	8
Delifrance pinsa tonda	4
Slices of good quality Mortadella	8
Pistachios, chopped

Method

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Wash and chop up the fennel bulb, add fennel seeds, salt and pepper to season and olive oil into a bowl. Place mixture in foil and place on oven tray. Bake for 1 hour at 200°c or until soft. Blend until smooth and set aside to cool.
In a mixer- whip up crème fraiche with the juice of ¼ lemon and lemon zest. Finish with chopped chives.
Preheat the oven to 200° degrees and bake 4 rolls for 3-4 minutes. Set aside to cool.
Slice the 4 pinsa tonda rolls in half lengthways. Spread on the bottom layer firstly the roasted fennel puree, then 2 slices of Mortadella per roll. Finish with a dollop of lemon and chive crème fraiche, top with chopped pistachios. Place lid on sandwich and serve.