439. Finocchi Colla Balsamella

Fennel with Béchamel Sauce

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

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Method

Take nice plump fennel bulbs, remove the tough leaves, cut into small wedges, rinse, then blanch in salted water. Sauté in butter, and when the