Finocchi gratinati

Baked fennel


Preparation info

  • Serves


    • Difficulty


Appears in


By Tessa Kiros

Published 2003

  • About

The liquid formed here with the milk, butter and flour makes a type of rough-looking béchamel that tastes delicious.


  • 250 ml (1 cup) béchamel 1* (about ¼ of the recipe)
  • 1.5 kg (3


Heat the oven to 180°C (350°F/Gas 4). Boil the whole fennel in lightly salted water for about 15 minutes or until they are soft, yet firm. Drain well and divide each one in half lengthways. Cut each half into 3-4 pieces vertically, so the pieces remain attached at the stem. Pat the pieces in flour. Grease an oven dish with a little of the butter. Put the fennel into the oven dish in a single la