Fennel in pan
Instructions
Do boil fennel in salt water and in the meantime prepare the béchamel as d use, adding to the grated Parmesan cheese and cream.
Place in a pan the fennel well drained and cover them with bechamel sauce.
Bake in moderate oven for about half an hour.
Ingredients and dosing for 4 persons
- 4 tender fennel
- 100 g of parmigiano-reggiano
- 1 glass of cream
- 1 walnut butter
- 1 tablespoon of flour
- 1/2 cup of milk
- Salt