Gratinated Fennel (Finocchi Gratinati) Recipe
This Gratinated Fennel dish, known as Finocchi Gratinati in Italian, is a delicious and comforting side dish that elevates the natural sweetness and subtle aniseed flavor of fennel through the magic of a creamy béchamel sauce and the rich, savory touch of Parmigiano Reggiano. The crispiness from browning the fennel in butter combined with the creamy sauce makes this dish both a satisfying and nutritious accompaniment to any meal.
Category: Side Dish
Servings: 4
Prep Time: 15 minutes
Cooking Time: 35 minutes
Ingredients
| Ingredient | Quantity |
|---|---|
| Fennel bulbs (finocchi) | 1 kg (about 2-3 bulbs) |
| Butter | 35g |
| Parmigiano Reggiano DOP (grated) | 35g |
| Whole milk | 300g |
| Butter | 30g |
| All-purpose flour (00 flour) | 30g |
| Salt | To taste |
| Nutmeg | To taste |
Instructions
-
Prepare the Fennel:
Start by preparing the fennel bulbs. Remove the tough outer leaves, trim the stems, and slice off the base. Cut each bulb in half, and then cut each half into wedges of medium size (about 4-6 pieces per bulb). Rinse the fennel under cold running water to clean it thoroughly. -
Blanch the Fennel:
Bring a large pot of salted water to a boil. Once the water is boiling, carefully add the fennel wedges. Let them cook for 5-7 minutes, or until slightly tender but still firm to the bite. You want the fennel to retain its texture since it will finish cooking in the oven. After blanching, drain the fennel well, making sure to remove excess water. -
Sauté the Fennel:
In a large skillet, melt 35g of butter over medium-low heat. Once the butter has melted and started to foam, add the fennel pieces. Sauté the fennel for about 5 minutes, turning them occasionally to ensure they brown evenly on all sides. The goal is to achieve a nice, golden crust on the fennel while preserving their slight crispness. Once browned, remove the skillet from heat and set aside. -
Make the Béchamel Sauce:
In a separate saucepan, heat the milk over low heat until it is warm, but not boiling. In another smaller pan, melt 30g of butter over medium heat. Once the butter has melted, add 30g of flour to create a roux. Stir constantly for about 2 minutes to ensure the flour cooks and loses its raw taste. Slowly pour in the warm milk, whisking continuously to prevent lumps from forming. Continue to cook the mixture, whisking constantly, until the sauce thickens to a creamy consistency. Season the sauce with salt and freshly grated nutmeg to taste. Keep the sauce warm. -
Assemble the Gratin:
Preheat your oven to 180°C (350°F). Lightly grease a round baking dish, around 25 cm (10 inches) in diameter. Arrange the sautéed fennel in the dish in a circular pattern, starting from the outer edge and working your way toward the center. You want the fennel pieces to be in a single layer for even cooking. -
Top with Béchamel and Cheese:
Pour the prepared béchamel sauce evenly over the fennel in the baking dish. Make sure all the fennel is covered with the creamy sauce. Sprinkle the grated Parmigiano Reggiano generously over the top, ensuring it will form a golden crust as it bakes. -
Bake the Gratin:
Place the dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbling. The fennel should be tender and the sauce should have thickened into a luscious, creamy coating. -
Serve:
Once the gratin is ready, remove it from the oven and let it cool for a few minutes before serving. This dish is best enjoyed warm, and it pairs beautifully with roasted meats, pasta dishes, or even as a vegetarian main dish.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 220 kcal |
| Protein | 5g |
| Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 14g |
| Fiber | 3g |
| Sugars | 6g |
| Sodium | 500mg |
| Calcium | 250mg |
| Iron | 1mg |
Tips for a Perfect Gratinated Fennel:
- Choosing the Fennel: Select fennel bulbs that are firm, with bright white or pale green leaves. Avoid fennel that looks wilted or has brown spots on the base.
- Béchamel Variations: For a richer sauce, you can substitute part of the milk with heavy cream or add a bit of grated Gruyère cheese into the béchamel.
- Make it Ahead: This dish can be assembled a few hours in advance. Just refrigerate it, and when ready, bake as directed. If refrigerated, you may need to add an extra 5-10 minutes to the baking time to ensure it’s heated through.
- Herb Variations: For extra flavor, consider adding a teaspoon of finely chopped fresh herbs like thyme, rosemary, or sage to the béchamel sauce.
Gratinated fennel is an excellent choice when you’re looking to serve something comforting yet healthy. The fennel’s natural sweetness, combined with the richness of the béchamel and the nuttiness of Parmigiano, creates a truly delightful dish that’s sure to be a hit at your dinner table. Whether you’re serving it as a side dish for a festive meal or as part of a cozy family dinner, this simple yet elegant recipe will not disappoint.
