THE Fennel au gratin I'm a side classic, exquisite And light, typical of the italian cuisine. Based on fennel cut into wedges and settle down in a pan, then flavored with bread crumbs, herbs And oil and finally baked in the oven, where yes they soften by impregnating all the scents and one is formed crust au gratin, golden And Crisp watering! In short, from 10 and praise!
Like any traditional preparation, they exist different versions, the one I give you today is there Basic recipe of the Fennel au gratin without bechamel that I have always made; and that for savory taste, lightness in terms of calories e ease of execution, always remains one of the my absolute favorites! It is in fact a realization super fast! You will need them only 10 minutes of time to slice the fennel and prepare the panure; time to bake them and they are ready to be served! From this simple version you just can't vary the herbs, getting a different scent every time! But you can realize many variations tasty, such as: add some grated cheese or pieces of provola to have some fennel au gratin, creamy and stringy or even small pieces of baked ham or cold cuts that you have available! Either way they will be a real hit! Excellent hot but also cold and the next day! THE Fennel au gratin they are ideal as a winter side dish to accompany dishes of all kinds: from the Hamburger, from the Sea Bream to the foil, come on cheeses, or simply to dial seconds vegans! Believe me they will win you over at the first taste !
Recipes Fennel au gratin
Fennel au gratin with bechamel (the classic recipe to have them creamy!)
Fennel au gratin in a pan (delicious variant, very fast and without oven!)
| Preparation | Cooking | Total |
|---|---|---|
| 10 minutes | 30 minutes | 40 minutes |
| Quantity for 3 – 4 people |
|---|
|
How to make gratinated fennel
First of all, carefully clean the fennels, rinse them and cut them into slices.
Then arrange them in a pan previously greased with oil, in a radius, add a drizzle of oil and finally a pinch of salt.
Bake in a hot oven at 180 ° in the medium part for about 20 minutes.
Finally, remove from the oven, add the breadcrumbs previously combined with the chopped aromatic herbs, a pinch of salt and a generous drizzle of oil:
Complete the cooking for another 15 minutes, the last 5 minutes turn on the grill, increase to 200 ° and place the pan in the upper part.
Yours are ready Fennel au gratin
You can keep them at room temperature for 1 day, then in the fridge, just heat them, they will return as freshly made!
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