The fennel and bechamel gratin enriched with pistachios is a robust and tasty main dish designed to be vegetarian, so no cold cuts, but if you want to add them, mortadella or cooked ham works very well.
It is known that gratinated fennel is very easy to make. Just a brief boiling in water, then in the oven, and you’ll see, when you bring it to the table, the aroma that this dish releases is wonderful thanks to the pistachios on top.
I hope I’ve whetted your appetite. In the meantime, I propose other recipes with fennel below, and then right after the photo, as always, we discover how to prepare this fennel and bechamel gratin!!
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for fennel and bechamel gratin
- 2 fennel
- 2 1/8 cups milk
- 5 tbsp flour (or cornstarch)
- 3 tbsp butter
- 2 pinches salt
- 1 pinch nutmeg
- 1.76 oz Pecorino cheese
- 1.06 oz pistachios
Preparation of fennel and bechamel gratin
To prepare the fennel and bechamel gratin, first clean the fennel and cut them into not too thick wedges — I first cut them in half and then each half into 4 parts.
Blanch the fennel for 5 minutes in plenty of lightly salted water, then drain them.
Meanwhile, prepare the bechamel following my recipe HERE, and once ready, incorporate the grated cheese.
Preheat the oven to 392°F in static mode, then smear a glass baking dish with a little bechamel, make a layer of fennel, salt, add a handful of finely chopped pistachios, and bechamel.
Make a second layer of fennel, bechamel, and pistachios, and if you still have fennel, complete with a third layer.
Distribute the remaining bechamel on the surface, bake in the middle rack of your oven, and allow to gratinate for at least 20 minutes.
Remove from the oven and add the fronds removed from the fennel and the remaining chopped pistachios, and gratinate under the grill for 6 or 7 minutes.
The fennel and bechamel gratin is ready, let it rest for 5 minutes before serving it at the table and..
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How to store fennel and bechamel gratin
You can store it in the refrigerator for 2 days in an airtight container.
If you want, you can prepare the baking dish and keep it in the fridge for up to 1 day and then bake it before eating.
Other recipes
If you want to see other types of recipes, you can return to HOME.
