Fennel and Prosciutto Gratin

Name: Fennel and Prosciutto Gratin
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2
Cuisine: Italia
Ingredients: 50 g Rice flour; 50 g Clarified butter; 250 g Almond milk; to taste Parmigiano Reggiano 36-40 months; to taste Extra virgin olive oil; 100 g Sliced prosciutto; 400 g Fennel; to taste Gluten-free rice breadcrumbs

@la-papilla-di-apollo

Category: Main courses

An unusual and innovative gratin that requires only 25g of rice flour. A main course that can become an appetizer or a first course and has a very low carbohydrate content

Difficulty: Easy

Cooking time: 35 minCooking: 35 min

Preparation time: 20 minPreparation: 20 min

Country: Italia

la-papilla-di-apollo@la-papilla-di-apollo

Ingredients

No. Servings

Rice flour50g
Clarified butter50g
Almond milk250g
Parmigiano reggiano 36-40 monthsto taste
Extra virgin olive oilto taste
Sliced prosciutto100g
Fennel400g
Gluten-free rice breadcrumbsto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 7
Prepare the béchamel by melting the butter in a saucepan. Add the rice flour and mix well to eliminate lumps, then add the almond milk and, stirring constantly, let it thicken. Then remove from heat
STEP 2 OF 7
Wash and slice the fennel into 1/2 centimeter slices
STEP 3 OF 7
Take a rectangular baking dish and, using a spoon, cover the bottom with a bit of béchamel.
STEP 4 OF 7
Then make a layer of fennel, cover it with some of the prosciutto, and then with a layer of béchamel
STEP 5 OF 7
Then start with a second layer, like the previous one, and finish the ingredients
STEP 6 OF 7
Cover the entire surface with rice breadcrumbs, then with plenty of Parmigiano Reggiano, and finally with a drizzle of extra virgin olive oil
STEP 7 OF 7
Bake in a static oven (preheated) at 170-180 degrees for about 35 minutes

Suggestions

Baking dish

General Information

Storage notes

Once cooked and cooled, store in the fridge

More information

If you don't like fennel, you can replace it with another type of vegetable

Origin

Italia, Veneto

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	120.41
Carbohydrates (g)	6.8
of which Sugars (g)	2.12
Fat (g)	8.23
of which Saturates (g)	3.72
Protein (g)	4.55
Fiber (g)	1.34
Sale (g)	0.37

Proteins
4.55g·22%
Carbohydrates
6.8g·33%
Fats
8.23g·39%
Fibers
1.34g·6%