Finocchi gratinati al Gorgonzola

This is a vegetarian dish, perfect to serve it as entrée of a fine dinner. The vegetables au gratin is an old fashioned dish, so common in the traditional Italian cuisine. I prepared it many times for my guests, it delights also those who do not like vegetables. What is not delicious, covered with a voluptuous layer of béchamel and Gorgonzola?

Béchamel sauce is one of the cooking preparation I love most, I have many memories related to it: I remember my mother, when I was a child, while was cooking béchamel for pasta al forno con ragù, and I remember myself waiting for eating the rest of béchamel left on the edges of the pot… Bèchamel is also one of the first things I learned to cook, following the recipe of my mother, adding a lot of Parmesan cheese, not preset in the original recipe, and making it rigorously “by feeling”, without weighing all the ingredients. So I share with you my recipe, try it and adjust the texture and taste on your feeling.

Finocchi gratinati al Gorgonzola

Fennel au gratin with Gorgonzola cheese

For 4 portions

    • 2 big fennel

Place the fennel on a chopping board, with a sharp knife remove the stalks above the fennel bulb. Remove also the root end and eventually any wilted layers. Cut the bulb in half from the stalks through the root end. Wash it under cool tap water. Chop each half lengthwise into edges. Go on in the same way with the second fennel. Steam it using a proper pan until soft and tender, but do not overcook, the fennel has to keep a good structure.

Béchamel sauce

    • 25gr unsalted butter

    • 2 tbs plain flour

    • 400ml whole milk

    • 6 tbs Parmesan cheese

    • Nutmeg

    • Salt

Bring the milk to hot temperature. Melt the butter in a small saucepan and add the flour, whisking until form the roux, the base batter for the béchamel sauce. Cook the roux for a couple of minutes, then add the half of the milk, mixing vigorously with a whisk so it will not form lumps. Add a pinch of salt and nutmeg as you like. Go on whisking and cook for few minutes, the sauce will became bit thicker. Now add the Parmesan spoon by spoon and alternatively the rest of the milk, until the right texture. I like to prepare thicker béchamel for gratin, and softer one for lasagna or pasta al forno. I also love the cheesy taste, but you can of course leave out the Parmesan. Keep the sauce hot until using, if becomes too much thick add a bit of hot milk.

For the gratin

    • Steamed fennel

    • Béchamel sauce

    • 70gr Gorgonzola cheese chopped in small pieces

    • 2 tbs Parmesan cheese 

    • Extra virgin olive oil

Heat the oven to 200°C. Butter the sides and the bottom of a deep baking tray. Spread a bit of béchamel on the bottom, then place some fennel, cover with béchamel, Gorgonzola cheese, and sprinkle with some Parmesan. Go ahead in this way making three layers. Top with a drizzle of extra virgin oil and bake in the oven for about twenty minutes, until golden and well gratin.

Cool down a bit and serve it lukewarm.