Stuffed Gratinated Fennel

Name: Stuffed Gratinated Fennel
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Cuisine: Italia
Ingredients: 2 units Fennel; 100 g Cooked ham; 2 tablespoons Parmesan; to taste Parmesan for the surface; 1 unit Medium boiled potato; to taste Fennel fronds blended with ham; to taste Fennel seeds; to taste Pepper; 200 g Cherry tomatoes; to taste Ready-made cherry tomato sauce; 0.5 units Half an onion; to taste Salt; to taste Extra virgin olive oil; 250 mL Lactose-free milk; 20 g Type 1 flour; 15 g Extra virgin olive oil for béchamel; to taste Salt for béchamel; to taste Pepper for béchamel

@di_bina_in_meglio

Category: Mains

A recycling recipe to use leftover fennel shells, turning them into a tasty and gratinated dish.

Difficulty: Easy

Cooking time: 35 minCooking: 35 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

di_bina_in_meglio@di_bina_in_meglio

Ingredients

No. Servings

Fennel2units
Cooked ham100g
Parmesan2tablespoons
Parmesan for the surfaceto taste
Medium boiled potato1unit
Fennel fronds blended with hamto taste
Fennel seedsto taste
Pepperto taste
Cherry tomatoes200g
Ready-made cherry tomato sauceto taste
Half an onion0.5units
Saltto taste
Extra virgin olive oilto taste
Lactose-free milk250mL
Type 1 flour20g
Extra virgin olive oil for béchamel15g
Salt for béchamelto taste
Pepper for béchamelto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 6
Peel the fennel shells if too hard, wash them and boil in boiling water for 7-10 minutes. They should be soft but not mushy. Let them cool.
STEP 2 OF 6
Mash the boiled potato and mix it with the blended ham with fennel fronds, parmesan, fennel seeds, and pepper. Mix well.
STEP 3 OF 6
Prepare the sauce: cut the cherry tomatoes into quarters, sauté the onion in extra virgin olive oil, add water to prevent burning, add the cherry tomatoes and soften them. Add the ready-made sauce, adjust the salt, and blend.
STEP 4 OF 6
Prepare the béchamel: blend milk, flour, extra virgin olive oil, salt, and pepper. Cook in a small saucepan, stirring until thickened, keeping it fairly liquid.
STEP 5 OF 6
Assemble in the baking dish: sauce, béchamel, stuffed fennel, sauce, béchamel, parmesan.
STEP 6 OF 6
Bake at 200°C for about 35 minutes until golden. If necessary, add water to the sides of the baking dish to facilitate cooking.

Suggestions

Potato peeler
Non-stick pot
Immersion blender
Mixer
Small saucepan
Baking dish

General Information

Storage notes

Consume immediately or store in the refrigerator for up to 2 days.

More information

Ideal recipe for recycling and saving, using simple and seasonal ingredients.

Origin

Italia, Liguria

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	119.14
Carbohydrates (g)	12.88
of which Sugars (g)	9.5
Fat (g)	4.85
of which Saturates (g)	2.43
Protein (g)	6.21
Fiber (g)	1.12
Sale (g)	0.16

Proteins
6.21g·25%
Carbohydrates
12.88g·51%
Fats
4.85g·19%
Fibers
1.12g·4%