Name: Stuffed gratinated fennel
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Italia
Ingredients: 2 Units Fennel; 100 g Cooked ham; 2 Tablespoons Parmesan; to taste Parmesan for the surface; 1 Unit Medium boiled potato; to taste Fennel fronds blended with ham; to taste Fennel seeds; to taste Pepper; 200 g Cherry tomatoes; to taste Ready-made cherry tomato sauce; 0.5 Units Half an onion; to taste Salt; to taste Extra-virgin olive oil; 250 ml Lactose-free milk; 20 g Type 1 flour; 15 g Extra-virgin olive oil; to taste Salt for béchamel; to taste Pepper for béchamel

Ingredients

No. of servings

Fennel2 Units
Cooked ham100 g
Parmesan2 Tablespoons
Parmesan for the surfaceto taste
Medium boiled potato1 Unit
Fennel fronds blended with hamto taste
Fennel seedsto taste
Pepperto taste
Cherry tomatoes200 g
Ready-made cherry tomato sauceto taste
Half an onion0.5 Units
Saltto taste
Extra-virgin olive oilto taste
Lactose-free milk250 ml
Type 1 flour20 g
Extra-virgin olive oil15 g
Salt for béchamelto taste
Pepper for béchamelto taste

STEP 1 OF 6
Peel the fennel bulbs if too tough, wash them and boil them in boiling water for 7-10 minutes. They should be soft but not mushy. Let cool.
STEP 2 OF 6
Mash the boiled potato and combine it with the ham blended with the fennel fronds, Parmesan, fennel seeds and pepper. Mix well.
STEP 3 OF 6
Prepare the sauce: cut the cherry tomatoes into quarters, sauté the onion in extra-virgin olive oil, add water so it does not burn, add the cherry tomatoes and let them soften. Add the ready-made sauce, season with salt and blend.
STEP 4 OF 6
Prepare the béchamel: blend milk, flour, extra-virgin olive oil, salt and pepper. Cook in a saucepan, stirring until thickened, but keep it fairly runny.
STEP 5 OF 6
Assemble in the tray: sauce, béchamel, stuffed fennel, sauce, béchamel, Parmesan.
STEP 6 OF 6
Bake at 200°C for about 35 minutes until golden. If necessary, add water to the sides of the tray to help with cooking.

Suggestions

Vegetable peeler
Non-stick pot
Immersion blender
Mixer
Saucepan
Baking tray

General information

Storage instructions

Eat immediately or store in the refrigerator for up to 2 days.

More information

Ideal recipe for reuse and saving money, using simple seasonal ingredients.

Origin

Italia, Liguria

Warning

The data shown here, limited to certain specific details, is the result of an analysis carried out using proprietary algorithms. As such, it may contain errors and/or inaccuracies, so users are always asked to verify its accuracy. If you notice any anomalies, please contact us at info@foodiecooklab.it

Lifestyles

Intolerances and allergies

Energy (kcal)	68.88
Carbohydrates (g)	6.19
of which sugars (g)	2.24
Fat (g)	3.17
of which saturates (g)	1.09
Protein (g)	3.83
Fibre (g)	1.24
Salt (g)	0.12

Preparation

Stuffed gratinated fennel