Directions
Cook the fennel in boiling salted water; drain after 3 minutes, a little al dente. Prepare the béchamel sauce in a double boiler. Dissolve the flour in the butter, add the hot milk, continuing to stir, season with salt and pepper, season with freshly-grated nutmeg, finish cooking.
In a small skillet, sauté the fennel with the diced pancetta, then tip into in an over tray or dish, cover with the sauce, sprinkle with the grated cheese. Bake at 160 °C until brown.
Serve piping hot.
Ingredients (serves six)
- 6 fennels, cleaned and sliced
- Salt
- FOR THE SAUCE
- 50 g butter
- 60 g flour
- ½ l milk
- Grated nutmeg
- Salt and pepper
- FOR THE CONDIMENT
- 60 g diced pancetta
- 40 g grated Parmigiano Reggiano
Fennel in Béchamel Sauce
Ingredients (serves six)
- 6 fennels, cleaned and sliced
- Salt
- FOR THE SAUCE
- 50 g butter
- 60 g flour
- ½ l milk
- Grated nutmeg
- Salt and pepper
- FOR THE CONDIMENT
- 60 g diced pancetta
- 40 g grated Parmigiano Reggiano
Directions
Cook the fennel in boiling salted water; drain after 3 minutes, a little al dente. Prepare the béchamel sauce in a double boiler. Dissolve the flour in the butter, add the hot milk, continuing to stir, season with salt and pepper, season with freshly-grated nutmeg, finish cooking.
In a small skillet, sauté the fennel with the diced pancetta, then tip into in an over tray or dish, cover with the sauce, sprinkle with the grated cheese. Bake at 160 °C until brown.
Serve piping hot.
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