Finocchio Al Forno Recipe
Baked Fennel with Bechamel & Parmesan
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Ingredients
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Vegetables
Sauce
Topping
Method
Preparation
- 1
Prepare Fennel
Preheat your oven to 375°F (190°C). Trim the tops and bottoms of the fennel bulbs, and cut them in half lengthwise. Remove any tough core and slice the fennel into 1/4-inch thick wedges.
- 2
Blanch Fennel
Bring a pot of salted water to a boil. Add the sliced fennel and cook for about 5 minutes until slightly tender. Drain and set aside.
Make Bechamel Sauce
- 3
- 4
Add Flour
Once the butter is melted, add the all-purpose flour. Stir continuously for about 2 minutes to create a roux.
- 5
Add Milk
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 5-7 minutes.
- 6
Season Sauce
Add nutmeg, salt, and black pepper to the sauce. Mix well and remove from heat.
Assemble and Bake
- 7
Layer Fennel
In a baking dish, arrange the blanched fennel wedges in a single layer.
- 8
Add Bechamel
Pour the bechamel sauce evenly over the fennel, ensuring all pieces are covered.
- 9
Add Parmesan
Sprinkle the grated Parmesan cheese over the top of the bechamel sauce.
- 10
Bake
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and bubbly.
- 11
Serve
Remove from the oven and let it cool slightly before serving. Enjoy your Finocchio al Forno!
