Baked Fennel Gratin

Baked fennel gratin is a delicious and fairly simple dish to prepare. Here is a recipe with a small Italian touch in the style of a Cucinologo.

Ingredients

• 4 medium-sized fennel bulbs
• 80 g of grated Parmesan cheese
• Breadcrumbs as needed
• 30 g of butter
• 200 ml of béchamel sauce (you can use ready-made or make it yourself)
• Salt as needed
• Pepper as needed
• Nutmeg as needed (optional)

Preparation

1. Preheat the oven to 180 °C (static mode).
2. Clean the fennel by removing the hardest outer parts and cut each one into quarters, then wash under running water.
3. Cook the fennel in slightly salted water for about 10-15 minutes or until they are tender but still al dente.
4. In the meantime, prepare the béchamel sauce (if not using ready-made) by heating the milk in a small pot, stirring continuously to prevent lumps, and adding a pinch of salt, pepper, and nutmeg.
5. Drain the fennel and place them in a previously buttered baking dish.
6. Pour the béchamel sauce over the fennel evenly, making sure that almost every piece is covered.
7. Sprinkle with the grated Parmesan cheese and then with plenty of breadcrumbs.
8. Dot the surface with butter cut into small flakes.
9. Put the fennel gratin in the already hot oven and let it cook for about 20-25 minutes or until the surface is golden brown and crispy.
10. Once gratinated, take the fennel out of the oven and let them rest for a moment before serving them hot.

Curiosity

Fennel is highly appreciated in Mediterranean cuisine and is known for its digestive properties. Baked in the oven with béchamel and Parmesan, they become a rich and tasty side dish that can accompany meat or fish dishes. In Italy, they are very common in home cooking where every family has their “secret” version of preparing them.