Italian Food Recipes

Fennels are vegetable typical of the winter period in Italy. You can cook them in various way, but the recipe that I prefer is the fennels au gratin with béchamel and Parmesan. This dish results light and appetizing.








INGREDIENTS (for 4 people):
3 Fennels
40 g of Parmesan
2 – 3 Tablespoons of breadcrumbs
1 / 2 L of Milk
40 g of Butter
2 Tablespoons of flour
Nutmeg

PREPARATION TIME: 15 minutes

COOKIN TIME: 40 minutes

WINE: Alto Adige Chardonnay Doc

PREPARATION
Preheat the oven to 180°C. Let salted water boil. Wash and clean the fennels, remove the upper fronds

and divide the leaves of them. When water boils place in it the leaves of fennels and let them cook for about 10 minutes.

Drain the fennels and let them cool. In the meantime prepare the béchamel in this way: melt the butter in a pan, stirring sprinkle the flour in it in order to obtain a cream without lumps.


Then continuing to stir, add slowly the milk and some nutmeg and let it cook for about 10 minutes until the béchamel becomes firm.


Now place on the bottom of a baking pan some béchamel, some breadcrumbs, some Parmesan and the fennel.

Over the fennel make another layer as before until the pan becomes full.


Bake for about 15 minutes until the surface become golden.


Serve the fennels au gratin hot as a side dish with meat, salumi or Italian cheese.
This is the result:

BUON APPETITO!