If you love fennel with béchamel, you will love those without it even more, lighter and with a crunchy coating. If you like this vegetable, this is definitely a quick and tasty side dish. Also, I don’t even blanch them beforehand; the oven cooking is longer, but they remain firmer and crispier.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 3 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz fennel (cleaned, 3 or 4 not too large fennels)
- 1 cup breadcrumbs
- 1 cup grated Parmesan
- to taste black pepper (ground)
- to taste fine salt
- to taste olive oil
Steps
Wash and clean the fennel by removing the outer leaves that are harder and some filaments.
Now cut the fennel into wedges; mine weren’t particularly large, so I divided some into four and some into six wedges.
Line a 9-inch diameter pan with parchment paper, lightly oil it, and place the fennel wedges on top.
Prepare the coating by mixing breadcrumbs, Parmesan, salt, and pepper.
Sprinkle the fennel with the coating, drizzle with some oil, and bake at 356°F for about 45 minutes.
Let it gratin for the last ten minutes. Check that they do not burn and that they are cooked.
Tips and advice
If you love fennel with béchamel, you will love those without it even more, lighter and with a crunchy coating. Here you can find more fennel recipes:
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