Today, Semolina Béchamel without milk or dairy! This simple dish is already on the blog in another version, and today I present it with semolina béchamel that gives an extra crunch 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 economical
- 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 the 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
- 1/3 teaspoon fine salt
- 1/3 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, add the flours, salt, pepper, and oil, mix to get a very thick batter to which you will gradually add water while stirring continuously, if it is too thick, add a few more tablespoons of water.
After obtaining a smooth batter, continue stirring, place it on the heat and keep stirring until it starts to 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 well, and cut them into large pieces until you get about 700 g, which you will then pour into a pot with plenty of water, coarse salt, and a tablespoon of oil and boil for about 20 minutes.
Now that the fennel is boiled, drain and allow them to drain well, then take a baking dish, add a drizzle of oil and pour the boiled fennel inside, pour the semolina béchamel on top, leveling it with the back of a spoon.
Now bake at the highest temperature for about 30/40 minutes or until the semolina béchamel forms a delicious crust on the surface, then turn it off 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!).
