Finocchi Gratinati - Italian Recipe

Finocchi Gratinati

🌍 Italian, National Difficulty: ●●●○○

Fennel braised until soft, then baked under a crust of Parmesan and breadcrumbs. Boil the fennel first until a knife slides through with no resistance. Drain it thoroughly — wet fennel prevents the gratin from crisping.

Ingredients

• 4 fennel bulbs, quartered and boiled until tender
• 200ml béchamel
• 60g Parmesan
• Butter

Method

1. Placing — Place fennel in buttered baking dish.
2. Pouring — Pour béchamel over; top with Parmesan and butter.
3. Baking — Bake 200°C (400°F), 20 min until golden.

Tags: fennel bulbs, béchamel, parmesan, butter · Source: Brittani's Almanac