Gratinated Pasta with Fennel and Béchamel
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Fusilli | 200g |
| Fennel | 590g |
| Parmigiano Reggiano DOP | 20g |
| Garlic | 1 clove |
| Extra Virgin Olive Oil | to taste |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Whole Milk | 500ml |
| Butter | 50g |
| All-purpose Flour | 50g |
| Nutmeg | to taste |
| Fine Salt | 1 pinch |
| Butter (for greasing) | to taste |
Instructions:
-
Prepare the Pasta:
Start by boiling a large pot of water for the pasta. Once it reaches a rolling boil, salt generously. Add the whole wheat fusilli and cook for about 8 minutes, ensuring that it remains al dente. Once cooked, drain the pasta and set it aside.
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Prepare the Fennel:
Trim the fennel by removing the upper stalks and leaves. After cleaning, you should have about 290g of fennel. Slice the fennel thinly and set it aside for later use. -
Make the Béchamel Sauce:
In a small saucepan, heat the whole milk over medium heat until it’s warmed through. In another pan, melt the butter over medium heat. Once melted, add the flour all at once, stirring quickly to avoid lumps. Gradually pour in the warm milk, whisking continuously to form a smooth sauce. Keep stirring until the sauce thickens into a velvety, creamy consistency. Season with a pinch of salt and freshly grated nutmeg. Once done, remove from heat and set aside. -
Sauté the Fennel:
In a large skillet, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove, lightly crushed, and sauté it until fragrant. Add the sliced fennel to the pan, seasoning with salt and black pepper. Cook for about 5 minutes, allowing the fennel to soften and slightly caramelize. -
Assemble the Gratin:
Preheat your oven to 200°C (392°F) in static mode. Grease 4 small cocottes (about 10 cm in diameter) with butter. Fill each cocotte halfway with a mixture of pasta and sautéed fennel. Top each portion with two tablespoons of béchamel sauce. Add more pasta to fill the cocottes up to the top. -
Gratinate:
Sprinkle the top of each cocotte with grated Parmigiano Reggiano. Place the cocottes in the preheated oven and bake for about 10 minutes, or until the top is golden brown and crispy. -
Serve:
Once the gratinated pasta with fennel and béchamel is beautifully golden on top, remove it from the oven. Serve immediately while hot, and enjoy this creamy, comforting dish full of flavors and textures.
This gratinated pasta with fennel and béchamel is a perfect balance of rich creaminess and the fresh, anise-like flavor of fennel, making it a delicious and satisfying meal for any occasion.
