Finocchi Gratinati Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Trim the tops and bottoms of the fennel bulbs, and cut them into quarters.
• STEP 3.Place the fennel quarters in a baking dish and drizzle with olive oil. Season with salt and pepper.
• STEP 4.Roast the fennel in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
• STEP 5.While the fennel is roasting, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat.
• STEP 6.Add the flour to the melted butter and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste.
• STEP 7.Gradually whisk in the milk, making sure there are no lumps. Cook the sauce until thickened and smooth.
• STEP 8.Remove the fennel from the oven and pour the béchamel sauce over the top.
• STEP 9.In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the fennel and sauce.
• STEP 10.Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the breadcrumbs are golden and crispy.
• STEP 11.Serve the Finocchi Gratinati hot as a side dish or as a main course with a fresh salad.

Cooking Tips

• Make sure to cut the fennel bulbs into quarters to ensure even cooking.
• You can use homemade breadcrumbs or store-bought ones for the topping.
• For a variation, you can add some grated Gruyere or mozzarella cheese to the béchamel sauce for extra creaminess.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Finocchi Gratinati is best served hot and fresh from the oven.
• You can serve it as a side dish with roasted meats or as a main course with a salad.
• Leftovers can be reheated in the oven at 350°F (180°C) until heated through.
• Garnish with fresh parsley or fennel fronds before serving for an extra touch of freshness.