GRATINATED FENNEL RECIPE

A vegetable I eat a lot in winter (from November to March) is fennel, which is used in many ways in the kitchen: boiled, gratinated, as crudités (pinzimonio) and even to make purées and sauces.

Before buying it at the greengrocer, check that it is firm and compact and that the little fronds are green and fresh.

Today, instead of cooking it in the oven with a loose béchamel and grated Parmigiano Reggiano, I preferred to make gratinated fennel simply sprinkled with a mixture of breadcrumbs and grated cheese — an easy and tasty side dish.

—————————————————————————————————
I started a recipes channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!

GRATINATED FENNEL
The cuisine of ASI