Fennel Gratin with Nuvola Zero

At my home, Nuvola Zero is always present. In fact, it accompanies us from breakfast to lunch and dinner, and through snacks.
With Rita Amordicucina you will find many recipes to prepare using Nuvola Zero products.
These products are carbohydrate-free, sugar-free, lactose-free, gluten-free and yeast-free.
If you follow a carbohydrate-restricted diet, you know how hard it can be to never slip up.
Luckily there is Nuvola Zero with its line of food products, designed for those who have eliminated carbohydrates, gluten, organic yeasts, lactose and sugars from their diet. Nuvola Zero lets you enjoy good food without regrets — don’t believe it?
Follow the recipe I’m about to show you.

Today we’ll make a complete dish.

Recipes designed for you with Nuvola Zero. To buy these products ask me how to get them with a 30% discount.

Cost: Economical
Rest time: 10 Minutes
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring

Ingredients

Let’s go shopping

11 oz fennel, cooked, boiled (cut into wedges)
1 oz Nuvolazero flour
2 tbsp butter (or vegetable margarine)
1 1/4 cups milk (the one you prefer)
to taste salt
to taste nutmeg
to taste black pepper (optional)
3 oz cooked ham
3 oz provola (or well-drained mozzarella)
4 PaneZero Nuvola Zero
1 oz Parmigiano Reggiano PDO
1/2 clove garlic (or garlic powder to taste)
1/2 bunch chopped parsley
to taste salt
to taste pepper

Fennel Gratin with Nuvola Zero

Tools

What we need

1 Knife
1 Pot
1 Baking dish 6 x 10 in
1 Oven

Steps Fennel Gratin with Nuvola Zero

Let’s go to the kitchen

Peel and cut the fennel into wedges.
Give them a quick boil for a few minutes.
Prepare the béchamel by melting the butter and adding the flour. Stir to make the roux.
Now pour the milk into the pot with a pinch of nutmeg, salt and pepper. Bring to a boil, stirring until the béchamel thickens.
Prepare the breading by grating the Nuvola Zero breads into a bowl. Add chopped garlic or garlic powder, chopped parsley, salt, pepper and grated cheese.
Take a 6 x 10 inch baking dish and make a layer of the Sicilian-seasoned breadcrumbs on the bottom,
Add half of the fennel
Pour half of the béchamel,
then add the ham and provola cut into cubes
Now add the remaining fennel…
Make the final layer of béchamel and….
Cover with the remaining Sicilian-seasoned breadcrumbs.
Bake in the oven at 356°F for 20 minutes.
Let rest for 10 minutes and serve.
Here are your Fennel Gratin with Nuvola Zero.