Today a recipe saves dinner: fennel gratin with pistachios. A very easy contour, but also a vegetarian appetizer magnificent and, if you are in the mood to be lighter but you fancy a tasty thing, a fine main dish. And I'll also leave you the VIDEO RECIPE to show you how easy they are to prepare. Also for recycling advanced béchamel sauce. Fennel is wrapped in a soft bechamel and accompanied by a nice 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 gratin they are a very easy dish 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 don't have to 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 SWEET AND SOUR FENNEL SICILIAN STYLE. or of course the traditional ORANGE AND FENNEL SALAD siciliana. Have a good day!
500 ml whole milk
60 grams of flour 00 (or starch or cornstarch for a bechamel glutefree)
30 grams of butter
salt and pepper
2 small fennel
60 grams of grated pecorino or Parmesan PDO
40 grams of pistachio
butter to grease the pan, to taste
Clean the fennel by removing the ends and the outer parts, wash and slice thinly with a mandolin (most are thin before bake).
Preheat the oven to 1800 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 by dusting the grated bread on the last layer of bechamel. 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!