An unusual and innovative casserole that requires only 25g of rice flour. A main dish that can become an appetizer or a first course and has a very low carbohydrate content
Prepare the béchamel by melting the butter in a small saucepan. Add the rice flour and mix well to eliminate lumps, then add the almond milk and, still stirring, let it thicken. Then remove from the heat
Wash and cut the fennel into 1/2-centimeter slices
Take a rectangular baking dish and, using a spoon, cover the bottom with some béchamel.
Then make a layer of fennel, cover it with some of the cured ham and then with a layer of béchamel
Then continue with a second layer, like the previous one, and finish the ingredients
Cover the entire surface with rice breadcrumbs, then with plenty of Parmigiano Reggiano, and finally with a drizzle of extra virgin olive oil
Bake in a preheated static oven at 170-180 degrees for about 35 minutes
Baking dish
Once cooked and cooled, store in the fridge
If you do not like fennel, you can replace it with another type of vegetable
Italia, Veneto
| Energy (kcal) | 126.88 |
| Carbohydrates (g) | 6.78 |
| of which sugars (g) | 2.1 |
| Fat (g) | 8.88 |
| of which saturates (g) | 4.47 |
| Protein (g) | 4.66 |
| Fibre (g) | 1.34 |
| Salt (g) | 0.73 |
