Side dishes

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.

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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