Fennel Gratin (Gratin di Finocchi)
Instructions
Clean the fennel, cut them into four and make them Cook 10 minutes in boiling salted water.
Retire it and let them cool, then reduce it in thin slices.
Cut julienne carrots: chopped garlic and parsley and let it FRY in the skillet a few minutes: combine the carrots, add salt and pepper and simmer for 3-4 minutes.
Shaded with marsala wine, add the flour and milk by thicken over low heat.
Mix well and perfumed with nutmeg.
Arrange the fennel in a baking dish greased with oil: cover with marsala sauce and Parmesan.
Gratinate in the oven at 180 degrees until it forms a golden crust.
