Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
IngredientsFor covering:
- 600 g fennel
- 20 g mushrooms, dried
- 150 g Goronzola
- 50 g cream
- 30 g onion (s)
- 20 g almond (s), whole kernels
- olive oil
For the dough:
- 175 g flour
- 30 g mararine
- 60 g almond (s), round
- 1 egg white
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for the dough with half of the Gorgonzola and roll out on the baking sheet. Let rest for 1 hour.
- Meanwhile, cut the fennel and onion into small pieces. Soak the mushrooms in water, sauté the onions and deglaze with a little cream. Add the mushrooms and fennel, cook for about 30 minutes.
- Cover the dough with the whole almonds and the remaining Gorgonzola on top. Bake for half an hour in a preheated oven (circulating air approx. 180 ° C).
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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