Fennel gratin (2)

Fennel gratin (2)
Fennel gratin (2) 5 1 Stefano Moraschini


Wash the fennel, remove and cross incideteli to the bottom; then immerse them in a pot with boiling salted water and cook for 20-25 minutes; then drain them well and let them cool.

Meanwhile, wash the parsley, mondatelo and tritatelo.

Place the butter in a pan over the fire is also suitable for cooking in the oven; : as soon as it melted, add the fennel, cut that in half, and let stand for 10 minutes on low heat, covered container.

When cooked, add salt and sprinkle with the chopped parsley.

Meanwhile, prepare the sauce: place the butter in a small saucepan, melt on low heat and add to the flour, mixing rain until a smooth cream sardi; then cream.

gradually the milk, season with salt and pepper and simmer over low heat for about 15 minutes.

Sprinkle the fennel with breadcrumbs and grated Parmesan, cover them with bechamel sauce and place in hot oven at 180 degrees for 10-12 minutes until it is formed on the surface a golden crust.

Serve hot to your table.

Fennel gratin (2)

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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