Fennel au gratin

To make fennel au gratin, clean and tip the fennel, remove the base 1 and outermost, tougher leaves; cut each one in half and wash under running water, then cut into large slices 2. Plunge the fennel in abundant hot salted water 3 and blanch them for 5-6 minutes.

In a capacious pan melt 1 stick of butter on a low flame, drain the fennel thoroughly and once the butter has melted, add the vegetables to the pan to brown for another 5 minutes, turning them over occasionally so that a crust forms on both sides 5. Remove from the heat when done, and start preparing the bechamel. Heat the milk in a saucepan 6,

in another saucepan melt the butter 7 and gradually sprinkle in the sieved flour8, stirring all the while with a whisk to prevent lumps from forming 9.

Now add the previously heated milk 10 and continue to stir until the sauce thickens; add the salt and the nutmeg 11. Now take the previously browned fennel slices and place them on the bottom of a round baking tray that is big enough for the vegetables to be arranged in a single layer; we used a 10 inch tray. Arrange them in a circle along the edge and work your way towards the center 12.

Pour the bechamel over them 13, sprinkle with the grated Parmigiano Reggiano cheese 14 and bake in a static oven preheated to 392? for around 20-25 minutes (or in a ventilated oven at 356°F (180°C) for 15-20 minutes), until a golden crust forms on the surface. Remove the fennel au gratin from the oven 15, leave to cool and then serve.