The recipe for tasty fennel gratin, a spring and fragrant dish!
We offer you the recipe of the fennel gratin for a tasty side dish and crunchy as not to be missed.
The fennel candies are consumed especially at the end of the meal where their freshness is necessary for clean mouth and palate with strong tastes of a family lunch. Eaten raw are a delight because they can "rinse your mouth" as they say in Naples.
But you've never tasted them gratin? Frizzy and flavoursome with a bechamel scented with nutmeg will succeed in conquering the most demanding palates.
We are sure that they will sparkle on the spring tables of lovers of Neapolitan traditions.
Ingredients
- 4 fresh fennel
- 2 tablespoons of coarse salt
- 50 gr butter
- Salt and Pepper To Taste
- a pinch of nutmeg
- some fennel seeds
- 30 gr grated bread
We prepare the fennel
Widen the flakes of fennel well to remove the residues of soil that may have settled inside its shores under running water. We eliminate the cores and, after having cut them in half and in quarters, we obtain eight pieces, further dividing these in half. Soak in water and coarse salt, and meanwhile in a saucepan half full bring a little 'water to boil in which blanch them for 5-6 minutes. Let's simmer the fennel in the pot, then, and after having drained it let it cool.
Let's proceed with the gratin
We prepare a pan by greasing it with butter and the remaining butter, let's use it to grease the still warm fennel and season with sale, pepper, nutmeg and some fennel seed. Place them in a pan and sprinkle with grated bread. bake at 190 ° with the oven with grill and let's gratiniamoli for 10 minutes about, time necessary for a succulent gratinatura to form an oscar.
