Italy’s culinary landscape is dotted with savory cakes and tarts, each a unique expression of regional flavors. In fact, “torta salata” translates as “savory cake.”
Imagine a canvas of textures and tastes, from hearty breads studded with vegetables and/or meats to delicate, pie-like creations with rich fillings. This particular recipe leans towards a savory bread-like cake with sauteed fennel bulb, inspired by a recent restaurant experience. Despite my most persuasive, puppy-dog-eyed pleas, the restaurant guarded its secrets like a precious treasure. No recipe, no hints, no guiding principles—just a polite but firm refusal. Bah humbug, indeed!
Enjoy a slice of savory cake or tart as you would a piece of cornbread, a biscuit, or a dinner roll. You could also enjoy it on its own with a dollop of yogurt, or get creative and slice it horizontally to use as a unique and flavorful sandwich bread.
Arliano Update (Aggiornamento Arliano):
Except for the large arched entryway, windows and doors for the rental house have been installed. Finally, some progress and movement! We’ve been fortunate enough to receive photos from the previous owner’s daughter-in-law, documenting the original construction of the houses. I find it incredibly interesting to see how the property has changed over the decades captured in photos like a time machine. Here are some photos from the early 1970s, showing the rental house under construction. You can see the now-gone pine trees lining the driveway before the main house was built, and some wonderful stable-style doors on the rental house (I wish they were still there!). It’s fascinating to see the house in a state of change then, much like it is with the current renovations.
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Torta Salata al Finocchio (Savory fennel bulb tart)
Ingredients
- 1 very large, or 2 small fennel bulbs
- 1 1/2 cups, PLUS 1 tablespoon (200 grams) all purpose flour
- 2 large eggs
- 1/2 cup MINUS a tablespoon (100 ml) whole milk
- 1/3 cup (80 ml) olive oil
- 1 cup lightly packed (65 grams) roughly grated Parmesan, Grana Padano or Pecorino cheese
- 1/3 cup (100 grams) chopped speck, bacon, or pancetta (OPTIONAL)
- 1 1/2 teaspoons baking powder
- 1 garlic clove, minced
- 1 teaspoon ground fennel seeds (if you have whole seeds, crush them with a mortar and pestle, use a spice grinder, or beat them in a bag with the bottom of a pan)
- 1/2 teaspoon kosher or sea salt (not iodized table salt)
- 1/2 teaspoon ground black pepper
Directions
- Pre-heat oven to 350F (180C)
- Remove and discard the fennel fronds. Cut the bulb(s) in half and remove the core. Very finely dice the fennel bulb(s) and with a small drizzle of olive oil, sauté over medium low heat until they are translucent, about 10 minutes. In the last minute, add the minced garlic. Remove the pan from the heat and set it aside
- Grease and line with parchment paper a 9-inch (23 cm) springform or cake pan and set it aside
- If using, in a microwave or on the stovetop, fry the speck, bacon, or pancetta until mostly cooked and discard any rendered fat
- In a large mixing bowl, whisk together the milk, oil, eggs, salt, pepper, and ground fennel seeds
- In a small bowl, whisk together the flour and baking powder and add them to the larger bowl with the egg mixture. Then stir in the grated cheese and the cooked pork (if using). Scrape the batter into the prepared springform or cake pan and even it out with a spatula. Bake for 50- 55 minutes, or until a toothpick inserted into the center comes out clean. Let it rest for at least 30 minutes before slicing
Greg Nelson Cooks 
Making your Adult Mac and Cheese tonight – looks yum and exactly what I was looking for.
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