... Well, mine is a fennel cake! This is my variation to a recipe I was introduced to in Rome as a torta de finnochi, but I was having this for dinner so I added eggplant to the mix, which was helpful as a base so that all the slippery fennel in the beginning- when you build the shape- has something flat and edible to bake onto. Secondly, I simmered the fennel in milk thoroughly before baking. The result couldn't have been more pleasing- the fennel was creamy and melted in my mouth like butter. And with the crispy cheesiness- it was heaven! I was very excited to eat this.
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