For the fennel casserole, finely chop the onion and fry in olive oil. Chop the carrots and fennel and fry. Set fennel greens aside for garnish.
Crush garlic cloves and add. Season with salt and thyme. Cook the durum wheat semolina pasta in salted water until tender.
For the topping, whisk egg, sour cream, tomato paste, grated cheese, nutmeg, salt and pepper.
Pour some olive oil into a baking dish, add the vegetables and pasta and mix. Spread the topping over the top and bake in the oven over medium heat.
Before serving, sprinkle the fennel casserole with finely chopped fennel greens.
Preparation Tip:
The fennel casserole also tastes good with other pasta.
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