A delicious side dish recipe with fennel and gorgonzola. The fennel is baked with a béchamel sauce, sweet gorgonzola cheese and cream. The result is a creamy and flavorful dish, perfect to serve with meat or fish.
Cut the fennel vertically in half, place them in a pot, cover with salted water and cook for about twenty minutes, then drain them.
Prepare the béchamel, dilute it with a little of the cooking water from the fennel, heat it, remove from heat and add the gorgonzola in pieces, mixing well.
You should obtain a soft cream, mix in the cream and heat again.
Arrange the fennel on a serving platter, cover them with the sauce, sprinkle with a pinch of black pepper and serve.
Oven
Pot
Pan
Can be served hot or cold
Italy
| Energy (kcal) | 179.15 |
| Carbohydrates (g) | 8.11 |
| of which Sugars (g) | 3.6 |
| Fat (g) | 13.11 |
| of which Saturates (g) | 3.72 |
| Protein (g) | 7.29 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.14 |
