Fennel with Bechamel
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- fennel bulbs
- butter
- milk
- salt
- grated Parmesan
- balsamella (bechamel)
Instructions
- Trim and wedge the fennel, wash, and blanch in salted water.
- Sizzle in butter, then cook through with milk; adjust salt.
- Arrange in an ovenproof dish, dust with Parmesan, cover with balsamella (no. 137), and brown.