Gratinated fennel

To prepare a culinary delight with fennel and béchamel sauce, we will start by boiling the fennel in a pot of salted water. It is important not to leave it on the heat for too long, so as not to achieve a too soft consistency, but just enough for it to become slightly tender. This step is essential to maintain the crunchy texture and distinct flavor of the fennel. After boiling, we drain the fennel and cut it into suitable slices, preparing it for the next stage.

In parallel, we will take care of preparing the béchamel sauce, a fundamental element that will add a creamy and rich note to our dish. In a saucepan, we melt a generous amount of butter, which will form the base of our sauce. We add a pinch of salt to enhance the flavor. Once the butter has completely melted, we add a tablespoon of flour and whisk vigorously, ensuring that no lumps form. This stage, called roux, is essential for achieving a smooth texture. After mixing well, we begin to gradually add the milk, little by little, continuing to whisk constantly. It is crucial to do this to avoid lumps forming in the sauce.

As the milk incorporates, the sauce will begin to thicken. We let it simmer over low heat, stirring occasionally, until it reaches the desired consistency. When the sauce has become creamy and silky, we can taste it and adjust the amount of salt if necessary. It is time to combine the boiled fennel with the béchamel sauce.

We take a baking dish, lightly grease it, and add the sliced fennel. Over this, we generously pour the béchamel sauce, ensuring that each piece of fennel is well covered. To crown our dish, we sprinkle grated parmesan on top, which will add a touch of flavor and a crispy crust at the end. We preheat the oven to 180 degrees Celsius and place the dish inside for about 15 minutes.

When the sauce starts to simmer gently and the surface becomes golden, it is time to activate the oven grill. We leave the dish under the grill for 10 minutes until we achieve a golden and appetizing crust. Finally, we take it out of the oven and let it cool slightly before serving. This dish is perfect as a side or as a main course, enjoying a combination of delicious flavors, varied textures, and an attractive presentation. Bon appétit!