A surprising recipe that combines the crunchiness of fennel with the sweetness of orange béchamel.
Cut the fennel into slices.
Prepare a breading by mixing breadcrumbs, turmeric, sweet paprika, and rice flour.
Dip the fennel slices in beaten egg and then in the breading.
Place the slices on a baking tray, spray with extra virgin olive oil, and bake at 180°C until golden brown.
Squeeze the oranges, strain the juice, and blend it with extra virgin olive oil, rice flour, and a pinch of salt.
Bring the mixture to the heat and stir until the cream thickens.
Serve the fennel cutlets with the orange béchamel.
Baking tray
Small pot
Consume immediately to maintain the crispiness of the cutlets.
Ideal as a light and tasty main course.
Italia, Lazio
| Energy (kcal) | 153.48 |
| Carbohydrates (g) | 20.25 |
| of which Sugars (g) | 6.54 |
| Fat (g) | 5.67 |
| of which Saturates (g) | 1.09 |
| Protein (g) | 5.36 |
| Fiber (g) | 4.65 |
| Sale (g) | 0.1 |
