Peel the fennel bulbs if too tough, wash them and boil them in boiling water for 7-10 minutes. They should be soft but not mushy. Let cool.
Mash the boiled potato and combine it with the ham blended with the fennel fronds, Parmesan, fennel seeds and pepper. Mix well.
Prepare the sauce: cut the cherry tomatoes into quarters, sauté the onion in extra-virgin olive oil, add water so it does not burn, add the cherry tomatoes and let them soften. Add the ready-made sauce, season with salt and blend.
Prepare the béchamel: blend milk, flour, extra-virgin olive oil, salt and pepper. Cook in a saucepan, stirring until thickened, but keep it fairly runny.
Assemble in the tray: sauce, béchamel, stuffed fennel, sauce, béchamel, Parmesan.
Bake at 200°C for about 35 minutes until golden. If necessary, add water to the sides of the tray to help with cooking.
Vegetable peeler
Non-stick pot
Immersion blender
Mixer
Saucepan
Baking tray
Eat immediately or store in the refrigerator for up to 2 days.
Ideal recipe for reuse and saving money, using simple seasonal ingredients.
Italia, Liguria
| Energy (kcal) | 52.92 |
| Carbohydrates (g) | 5.09 |
| of which Sugars (g) | 2.02 |
| Fat (g) | 1.88 |
| of which Saturates (g) | 0.86 |
| Protein (g) | 3.65 |
| Fiber (g) | 1.38 |
| Sale (g) | 0.14 |
