Finocchi Gratinati Recipe

Recipe By Slurrp

Finocchi Gratinati is a delicious Italian dish made with roasted fennel bulbs, creamy béchamel sauce, and a crispy breadcrumb topping. The fennel bulbs are first roasted to bring out their natural sweetness and then smothered in a rich and velvety béchamel sauce. The dish is finished off with a generous sprinkling of breadcrumbs, which adds a delightful crunch. This gratin is the perfect side dish for any meal and is sure to impress your guests with its unique flavors and textures.

4.3
16 Rating -
Rate
Non Vegdiet
35minstotal
5minsPrep
30minsCook
35m.total
5m.Prep
30m.Cook
Finocchi Gratinati
plan
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ingredients serve

Ingredients for Finocchi Gratinati Recipe

  • 1 Fennel Bulbs
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/2 cup Milk
  • 0.13 cup Breadcrumbs
  • 0.06 cup Grated Parmesan Cheese
  • 1/2 tablespoon Melted Butter

Directions: Finocchi Gratinati Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Trim the tops and bottoms of the fennel bulbs, and cut them into quarters.
  • STEP 3.Place the fennel quarters in a baking dish and drizzle with olive oil. Season with salt and pepper.
  • STEP 4.Roast the fennel in the preheated oven for 25-30 minutes, or until tender and slightly caramelized.
  • STEP 5.While the fennel is roasting, prepare the béchamel sauce. In a saucepan, melt the butter over medium heat.
  • STEP 6.Add the flour to the melted butter and whisk until smooth. Cook for 1-2 minutes to remove the raw flour taste.
  • STEP 7.Gradually whisk in the milk, making sure there are no lumps. Cook the sauce until thickened and smooth.
  • STEP 8.Remove the fennel from the oven and pour the béchamel sauce over the top.
  • STEP 9.In a small bowl, combine the breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle the breadcrumb mixture over the fennel and sauce.
  • STEP 10.Return the baking dish to the oven and bake for an additional 15-20 minutes, or until the breadcrumbs are golden and crispy.
  • STEP 11.Serve the Finocchi Gratinati hot as a side dish or as a main course with a fresh salad.

Cooking Tips

  • Make sure to cut the fennel bulbs into quarters to ensure even cooking.
  • You can use homemade breadcrumbs or store-bought ones for the topping.
  • For a variation, you can add some grated Gruyere or mozzarella cheese to the béchamel sauce for extra creaminess.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Finocchi Gratinati is best served hot and fresh from the oven.
  • You can serve it as a side dish with roasted meats or as a main course with a salad.
  • Leftovers can be reheated in the oven at 350°F (180°C) until heated through.
  • Garnish with fresh parsley or fennel fronds before serving for an extra touch of freshness.
Nutrition
value
1286
calories per serving
53 g Fat61 g Protein194 g Carbs141 g FiberOther

Current Totals

  • Fat
    53g
  • Protein
    61g
  • Carbs
    194g
  • Fiber
    141g

MacroNutrients

  • Carbs
    194g
  • Protein
    61g
  • Fiber
    141g

Fats

  • Fat
    53g

Vitamins & Minerals

  • Calcium
    4302mg
  • Iron
    66mg
  • Vitamin A
    29mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    22mg
  • Vitamin B6
    2mg
  • Vitamin B9
    7mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    75mg
  • Vitamin E
    < 1mg
  • Copper
    4mcg
  • Magnesium
    1364mg
  • Manganese
    23mg
  • Phosphorus
    1802mg
  • Selenium
    8mcg
  • Zinc
    13mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp