Fennel Au Gratin with Speck and Béchamel

Ingredients for cooking

5 fennels (medium size)
500 ml Trevalli UHT Béchamel
80 gr speck
90 gr grated parmesan
Salt, Black pepper
Trevalli Butter q.s.

Preparation

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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