Spinaci alla fiorentina

• 5 medium-large fennel bulbs, washed and trimmed
• about 60 g (½ cup) flour for

Make the béchamel sauce and set aside. Cook the spinach in boiling salted water for about 5 minutes. Drain well and chop finely.

Heat the olive oil in a saucepan. Add the garlic and as soon as it begins to sizzle, add the spinach. Lower the heat and cook for 5 or 10 minutes.

Add the béchamel, the pine nuts and the Parmesan cheese and heat through. Add a grinding of black pepper.