Fennel Gratin with Pistachio

Today a recipe saves dinner: fennel gratin with pistachios. A contour easy, but also a wonderful vegetarian entree and, if you are in the mood to be lighter but you fancy a tasty thing, a fine main dish. The fennel is wrapped in a soft bechamel and accompanied by a beautiful crust and crispy pistachios. Remember that baking the gratin is always a good solution for vegetables. You can gratin with béchamel artichokes, i cardi, potatoes, zucchini and cauliflower, perhaps my favorite (have a look at VIDEO RECIPE of CAULIFLOWER GRATIN on my YouTube channel).

The fennel au gratin are a plate easy to prepare, no other area than that in the oven. In fact, the fennel you bring in raw cocotte, alternating with layers of béchamel sauce. Then, you have no excuse because you do not spend hours and hours in the kitchen to prepare it. This dish has that good particular scent of anise that is just the cooked fennel, delicate and aromatic, but strengthened by the cheese and milk. In short it is a nice dish, I guarantee. If you have never eaten fennel gratin, I recommend you try them, because then you do it and redo it again and again. As a lighter alternative, I propose fennel and sour Sicilian. Have a good day!


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  • 2 small fennel
  • 500 ml whole milk
  • 60 grams of flour 00 (or starch or cornstarch for a bechamel glutefree)
  • 30 grams of butter
  • salt and pepper
  • 60 grams of grated pecorino cheese Dop
  • little breadcrumbs
  • 40 grams of pistachios


Clean the fennel by removing the ends and the outer parts, wash and slice thinly with a mandolin (most are thin before bake).

Preheat oven to 200 degrees static

Prepare the bechamel: Melt the butter in a saucepan, add the flour and stir until you have a roux (compound) homogeneous, then cook over low heat for 2-3 minutes, stirring constantly. Mix slowly the hot milk, stirring so as not to form any lump and continue cooking over low heat, stirring constantly. Season with salt. The bechamel is ready when it thickens. Turn off the heat, if necessary adjust salt, Season with black pepper (or nutmeg if you like) and add the grated pecorino.

Grease the casserole and alternate layers of bechamel and raw fennel. Complete sprinkle the last layer of bechamel breadcrumbs. Bake in the oven for 20 minutes, then garnish the casserole with pistachios and cook for another 5 minutes. Remove from oven and serve the fennel gratin caused them to cool for 5 minutes. Bon appétit!

Fennel Gratin with Pistachio
Fennel Gratin with Pistachio

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Cristina January 26, 2016 at 08:40

Hi Ada, It is my first comment on your blog, then start with the usual compliments that you will be more than used, so I will be brief so as not to bore! Your recipes are fun and give off aromas and flavors to read only. You are really good. Thank you for sharing them with us! I wanted to ask for advice on the recipe for fennel. I have a mandolin because they are coward and very clumsy: if the fennel cut it into wedges and sbollentassi them a little’ before proceeding with the recipe you think could fit? Thanks again and keep up!

Ada Parisi January 26, 2016 at 12:40

Hi Cristina! Thank you very much for taking the time to review, for me it is important to know if my recipes are clear and, especially, if once redone are well and like! I'm really grateful. As for the fennel is, you can safely cut into slices not too big, then blanch 5 minutes in lightly salted water and let them drain and dry well. Then proceed in layers as the recipe, and let me know! Best wishes, ADA

Cristina January 26, 2016 at 13:33

Thank you very much! Freshly prepared'll let you know!

Ada Parisi January 26, 2016 at 13:38

Thank you! ADA

Cristina 28 January 2016 at 08:39

Hi Ada! I tried the fennel with the variants that we talked about and Parmesan cheese instead of cheese (I hadn't) and I found them delicious! Thank you very much!

Ada Parisi 28 January 2016 at 10:21

Hi Cristina! Thanks, I'm glad you enjoyed! A dear greeting, ADA


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