Stuffed fennel (finocchi farciti)

FENNEL STUFFED 05773 INGREDIENTS for 4 PEOPLE 3 fennel, 200 g of peas, one shallot, 6 slices of provolone, 6 slices of speck, 30 g of grated Parmesan cheese, bechamel sauce 300 g, 30 g olive oil, 20 g butter, a tablespoon of chopped parsley, salt, pepper, a nut.

Wash the fennel, cut into 4 pieces vertically and boil them in 500 g of water and a pinch of salt for 30 minutes.

Cut from each piece of fennel a slice of a cm and keep it aside.

FRY shallots, butter and oil for 8 minutes, add the peas, season with salt and pepper and brasateli for 5 minutes.

Add 100 g of water, the nut and continue cooking for another 10 minutes.

Set aside.

On every fourth place Fennel in layers a slice of cheese, a slice of bacon and cover with a slice of fennel.

Arrange the fennel in a buttered baking dish spread over the white sauce and peas, sprinkle Parmesan and chopped parsley.

Bake in preheated oven at 180 degrees for 20 minutes.

Serve immediately.