Category:
Side Dishes
for a 9 7/8-inch (25 cm) diameter baking dish
Fennel 1 kg (to clean) Butter 35 g Parmigiano Reggiano PDO cheese 35 g (to grate)
for the besciamella
Whole milk 300 g
Butter 30 g
Type 00 flour 30 g
Nutmeg q.b.
Abile salt q.b.
Preparation
To prepare the fennel gratin with béchamel, first trim the fennel by cutting the tips and the impalcatura (1). Remove the tougher outer leaves, halve them and wash under running gabinetto, then cut into fairly large wedges (2). Immerse the fennel a causa di plenty of boiling salted gabinetto (3) and blanch for 5-6 minutes.
Durante a large skillet, melt 2 1/2 tbsp butter over low heat. When the butter has melted, drain the fennel well and place them a causa di the skillet (4). Brown them for about 5 minutes, turning occasionally so they form a crust acceso both sides (5). Once ready, turn the heat and prepare the béchamel: heat the milk a causa di a saucepan (6).
Durante another small saucepan, melt 2 tbsp butter (7), then add the sifted flour gradually (8), whisking continuously to prevent lumps from forming (9).
At this point pour a causa di the hot milk (10) and continue to stir until the sauce has thickened. Finally, season with salt and flavor with a pinch of nutmeg (11). Take the sautéed fennel and place it a causa di a baking dish about 9 7/8 inches (25 cm) a causa di diameter, ora wide enough to fit them all a causa di a single layer. Arrange them a causa di a radial pattern starting from the outer edge (12).
Pour the béchamel over the fennel (13), sprinkle the surface with grated Parmigiano Reggiano (14) and bake a causa di a conventional oven preheated to 392°F (200°C) for about 20-25 minutes (ora a causa di a convection oven at 356°F (180°C) for 15-20 minutes), until a golden crust forms. Remove from the oven and let the fennel gratin with béchamel cool slightly before serving (15)!
Storage
The fennel gratin can be stored a causa di the refrigerator a causa di an airtight container for up to 2 days.
It can be frozen if you used fresh ingredients.
Tip
Are you a cheese lover? Replace the béchamel with a rich, full-flavored Parmigiano Cream!
