Wednesday, November 23, 2011

Finocchi (Fennel) al gratin

We are a family that LOVES green bean casserole on Thanksgiving. But this year, in honor of living in Italy, I have decided to try another dish. An Italian version of a vegetable smothered in delishousness and topped with crunchy goodness... finocchi al gratin. Get ready for a taste bud explosion, people!

What you will need:
(You can buy the bechemel at any Italian store or make it yourself! I will add a recipe for it on here soon!)

1. Start a pot of water to boil. Add a punch of sea salt.
2. Cut finocchi (fennel) into quarters and put into the boiling water until the pieces begin to separate. About 3-5 minutes. (cut off the tops of the fennel and save it to use when cooking meat. It is a great alternative to rosemary.)3. Put the finocchi into a pan a baking dish and add b├ęchamel. Top off with a mixture of a pinch of sea salt, breadcrumbs and grated fresh parm.4. Put a top on it and put it in the oven on 400 for 20 min. (Time and temp may vary depending on oven.)5. Take off the top and drizzle with olive oil. Broil for 5 minutes.

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