Finocchi gratinati

Baked fennel

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Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

Twelve

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.

Ingredients

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

Method

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