Boil the beans in salted water and drain. Clean the fennel, wash, slice the and leave it to soak in a basin of water and ice. Put the Tomini cheese on a plate, toss with a little oil and some pepper berries lightly crushed.
Cut the puff pastry with a pastry cutter of about 4 cm in diameter. Place the discs on a baking tray lined with baking paper. Sprinkle the puff pastry with fennel seeds. Cover them with a lid and cook in oven at 220 degrees for 7-8 minutes. Remove the top lid and finish cooking for the few minutes making sure that the puff pastry is well browned.
Put the drained beans and fennel on the plates. Add a little salt and drizzle with a little olive oil. Add a seasoned Tomino per dish. Sprinkle with chopped fennel and serve with puff pastry wafers.
Makes 6 servings
6 small fresh goat Tomini cheese
1 large fennel
300 g frozen broad beans
2 rolls of fresh puff pastry
1 bunch of dill
4 tbsp of fennel seeds
3 tablespoons extra virgin olive oil
pepper cloves
salt and pepper.