An easy and cheap recipe, with poor but always good and genuine ingredients.Enriched with béchamel sauce for the sweet tooth and maybe to eat the vegetables even for the little ones.


for 4 people

  • 4 fennels
  • 50 gr of grated parmesan
  • Butter
  • Gargiulo oil
  • Salt
  • Pepper

For béchamel sauce:

  • 100 g of butter
  • 100 g of soft wheat flour type 00
  • 1000 ml of fresh whole milk
  • 100 g of grated Parmigiano Reggiano
  • salt


Clean the fennel, wash and cut into slices and boil for a few minutes in salted water.Drain and put them in a buttered ovenproof dish, seasoning them with oil, salt and pepper, dust the surface with grated parmesan and add the béchamel sauce and bake them in the oven for 15-20 minutes to make them au gratin.Serve hot or warm as a side dish but also as a unique dish