Fennel au Gratin
• 2 pounds Fennel
• 2 Tablespoons Butter
• 2 cups Bechamel
• 1/3 cup Parmigiano Reggiano
• Pepper (optional)
For the Bechamel
2 cups Milk
4 Tablespoons Flour
¼ cup Butter
1. Clean the fennel, remove the stalks and the hardest outer leaves, cut them into 8 wedges and wash them well under running water.
Put some water in a pan, add salt and bring it to a boil then cook the fennel for 10 minutes.
2. Drain them well, put them in a pan and let them flavor with the butter, salt and pepper for a few minutes. Arrange them in an ovenproof dish and sprinkle with half the grated Parmesan.
3. Prepare the bechamel, pour it over the fennel and sprinkle with the remaining Parmigiano.
Bake in a preheated oven at 350° for 35 minutes covered with tin foil then (take tin foil off) operate the grill for 3 or 4 minutes to form a crust on the surface.