A delicious side dish recipe with fennel and gorgonzola. The fennel is baked with a sauce of béchamel, sweet gorgonzola cheese, and cream. The result is a creamy and flavorful dish, perfect to serve with meat or fish.
Cut the fennel in half vertically, place them in a pot, cover with salted water, bring to a boil and cook for about twenty minutes, then drain
Prepare the béchamel, dilute it with a bit of the fennel cooking water, heat it, remove from the heat, add the gorgonzola in pieces, and stir
You should obtain a soft cream, blend in the cream, and heat again
Arrange the fennel on the serving dish, cover them with the sauce, sprinkle with a pinch of black pepper, and serve
Oven
Pot
Pan
Can be served hot or cold
Italia
| Energy (kcal) | 142.21 |
| Carbohydrates (g) | 6.66 |
| of which Sugars (g) | 3.19 |
| Fat (g) | 10.12 |
| of which Saturates (g) | 2.84 |
| Protein (g) | 5.94 |
| Fiber (g) | 0.84 |
| Sale (g) | 0.14 |
