A delicious side dish recipe with fennel and gorgonzola. The fennels are 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 fennels in half vertically, place them in a pot, cover them with salted water, bring to a boil and cook for about twenty minutes, then drain them
Prepare the béchamel, dilute it with a bit of the cooking water from the fennels, heat it up, remove it from the heat, add the diced gorgonzola and mix
You need to obtain a soft cream, combine the cream and heat it up again
Arrange the fennels on a serving plate, 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) | 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 |
