Clean the fennels and cut them in wedges, then boil in salty water. Drain the fennels, place them in a buttered oven pan and garnish with part of the speck cubes. Add pepper, salt, if needed, and grated parmesan (save a spoon) to the Trevalli UHT béchamel and pour it on the fennels. Garnish with the remaining part of the speck and the grated parmesan, and then bake the fennels at 180° for 20-25 minutes.
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