Today, Semolina Béchamel Without Milk or Dairy! This simple dish is already present on the blog in another version, and today I propose it with semolina béchamel which gives that extra crunchiness that I really like, and then you can use this semolina béchamel to make fantastic gratinated fennel (recipe in the text).
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Energy 194.32 (Kcal)
- Carbohydrates 11.53 (g) of which sugars 0.07 (g)
- Proteins 1.49 (g)
- Fat 16.38 (g) of which saturated 2.34 (g)of which unsaturated 0.01 (g)
- Fibers 0.55 (g)
- Sodium 198.00 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Semolina Béchamel Without Milk or Dairy
- 3 tablespoons semolina flour
- 1 tablespoon all-purpose flour
- 1 3/4 cups water
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper (freshly ground)
Tools
- 1 Pot
- 1 Wooden spoon
- 1 Spoon
- 1 Baking dish
- 1 Knife
Preparation
Prepare the semolina béchamel: take a small pot and pour in the flours, salt, pepper, and oil, mix to obtain a very thick batter to which you will gradually add water while continuously stirring; if it becomes too thick, add a few more tablespoons of water.
Once an even batter is achieved, continue stirring, place on the stove and keep stirring until it comes to a boil, then turn off the heat, let it cool, and use it as you like.
First, discard the bad parts of the fennel, wash them thoroughly, and chop them into large pieces until you have about 1 1/2 lbs, then place them in a pot with plenty of water, the coarse salt, and the tablespoon of oil and boil for about 20 minutes.
Now that the fennel is boiled, drain and let them drain well, then take a baking dish, line it with a little oil and place the boiled fennel inside, pour the semolina béchamel over the fennel and level it with the back of a spoon.
Now bake at maximum temperature for about 30/40 minutes or until you see the semolina béchamel start to form a delicious crust on the surface, then turn off the oven and let it cool a bit before enjoying!
USEFUL TIPS
You can also use this semolina béchamel on other vegetables like: cardoons, eggplants, zucchini, etc., you can also use it on pasta (a great way to recycle leftover pasta!).
