soups stews sardinian

Crema di Pane a Lievito Madre con Finocchietti Selvatici e Latte

A smooth Sardinian bread cream with wild fennel, milk, fresh cheese, and aged pecorino. Soft, savory, and built from pantry bread.

Vegetarian Nut-Free
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Prep 20 min
Cook 20 min
Total 40 min
Servings 4
Difficulty Medium

Ingredients

Base

Aromatics

Cheese

Cooking

Seasoning

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Instructions

  1. Set aside a small handful of the most delicate fennel fronds for finishing. Chop the remaining fennel stems and fronds coarsely.

  2. Warm the olive oil in a saucepan and soften the onion over medium-low heat. Add the chopped wild fennel and cook for 3 to 4 minutes, until fragrant.

  3. Add the stale bread in rough pieces and pour in enough warm milk to cover it fully. Leave it for 15 to 20 minutes so the bread softens completely.

  4. Blend the soaked bread, fennel, and fresh cheese until smooth. If it looks too thick, add more hot milk a little at a time.

  5. Return the cream to low heat, stir in the grated pecorino, and season with salt and pepper.

  6. Serve hot with a few pecorino shavings, the reserved fennel fronds, and a thin thread of olive oil.

Interactive Nutrition Map

4 Servings

Customize Ingredients

Dairy
Whole Milk
710 g
Cheese
Pecorino Fresco (Fresh Sheep Cheese)
120 g
Pecorino Romano
50 g
Vegetables
Wild Fennel (Finocchietto Selvatico)
80 g
Onion (Yellow/White)
77 g
Grains & Bread
Sourdough Bread
300 g
Oils & Fats
Extra Virgin Olive Oil
27 g
Herbs & Spices
Salt
4.5 g
Black Pepper
1 g

Per Serving

445kcalCalories
21gProtein
37gCarbs
23gFat
2gFiber
Sodium
662mg29% DV
Potassium
453mg10% DV
Calcium
514mg40% DV
Iron
2.2mg12% DV
Magnesium
50mg12% DV
Vitamin C
3.8mg4% DV
Vitamin A
175µg19% DV
Vitamin K
18.3µg15% DV
Folate
52µg13% DV
Sourdough Bread
Whole Milk
Wild Fennel (Finocchietto Selvatico)
Pecorino Fresco (Fresh Sheep Cheese)
Pecorino Romano
Onion (Yellow/White)
Extra Virgin Olive Oil
Salt
Black Pepper
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Crema di Pane a Lievito Madre con Finocchietti Selvatici e Latte belongs in the home pot. I build it around stale sourdough bread, milk, and wild fennel.

I set aside a small handful of the most delicate fennel fronds for finishing. I chop the remaining fennel stems and fronds coarsely. I warm the olive oil in a saucepan and soften the onion over medium-low heat. I add the chopped wild fennel and cook for 3 to 4 minutes, until fragrant.

I return the cream to low heat, stir in the grated pecorino, and season with salt and pepper. I serve hot with a few pecorino shavings, the reserved fennel fronds, and a thin thread of olive oil. I keep the pot quiet and let the broth settle before I serve it.

Part of: The Sardinian Kitchen

Related: Sardinian Table: Real Meals | Sardinian Ingredients Guide