Fennel gratin
Instructions
Boil fennel in lightly salted water, cook them thoroughly, drain and cut into slices.
Then add them in a pan with the butter.
Meanwhile make the sauce then add Parmesan cheese.
Once ready the whole layering of fennel and a béchamel sauce, finish with Parmesan and bake.
Ingredients and dosing for 4 persons
- 5 fennel
- 50 g of parmigiano
- 25 g of butter
- For the bechamel:
- 50 g of flour
- 50 g of butter
- 50 cl of milk
- 1 tablespoon of parmigiano
- Salt
- Nutmeg
- Pepper