A delicious side dish recipe with fennel and gorgonzola. The fennel is baked with a béchamel sauce, sweet gorgonzola cheese and cream. The result is a creamy and tasty dish, perfect to serve with meat or fish.
Cut the fennel in half lengthwise, place them in a pot, cover with water, salt and cook for about twenty minutes, then drain them
Prepare the béchamel sauce, dilute it with a little of the fennel cooking water, heat it, remove from the heat, add the gorgonzola in pieces and mix
You need to obtain a smooth cream; blend in the cream and heat again
Arrange the fennel on a serving dish, cover them with the sauce, sprinkle with a pinch of black pepper and serve
Oven
Pot
Pan
It can be served hot or cold
Italia
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| Energy (kcal) | 179.15 |
| Carbohydrates (g) | 8.11 |
| of which Sugars (g) | 3.6 |
| Fat (g) | 13.11 |
| of which Saturates (g) | 3.72 |
| Protein (g) | 7.29 |
| Fiber (g) | 0.3 |
| Sale (g) | 0.14 |
