Fennel with gorgonzola
Instructions
Cut vertically into two the fennel, place them in a pot, cover with water, add salt, bring to cooking for about 20 minutes, drain.
Prepare the béchamel sauce diluitela with a little cooking water of fennel, warm, withdrawn from the fire, add the gorgonzola into small pieces, mix.
You have to get a soft cream, mix the cream, heat again.
Arrange the fennel on a serving dish, cover with the sauce, sprinkle with a pinch of black pepper and serve.
Ingredients and dosing for 4 persons
- 5 fennel
- 1 cup of bechamel
- 80 g of sweet gorgonzola cheese
- 1 tablespoon of cream
- Salt
- 1 pinch of black pepper