Stuffed Gratinated Fennel

Preparation

1. STEP 1 OF 6

   Peel the fennel shells if too hard, wash them and boil in boiling water for 7-10 minutes. They should be soft but not mushy. Let them cool.

2. STEP 2 OF 6

   Mash the boiled potato and mix it with the blended ham with fennel fronds, parmesan, fennel seeds, and pepper. Mix well.

3. STEP 3 OF 6

   Prepare the sauce: cut the cherry tomatoes into quarters, sauté the onion in extra virgin olive oil, add water to prevent burning, add the cherry tomatoes and soften them. Add the ready-made sauce, adjust the salt, and blend.

4. STEP 4 OF 6

   Prepare the béchamel: blend milk, flour, extra virgin olive oil, salt, and pepper. Cook in a small saucepan, stirring until thickened, keeping it fairly liquid.

5. STEP 5 OF 6

   Assemble in the baking dish: sauce, béchamel, stuffed fennel, sauce, béchamel, parmesan.

6. STEP 6 OF 6

   Bake at 200°C for about 35 minutes until golden. If necessary, add water to the sides of the baking dish to facilitate cooking.

Suggestions

• Potato peeler

• Non-stick pot

• Immersion blender

• Mixer

• Small saucepan

• Baking dish

General Information

Analysis

Macronutrients (100 gr)