Italian Appetizer (Antipasti) Recipes - Fennel in Cheese Sauce (Finochio in Besciamella al  Formaggio) Recipe

Ingredients

• 1 fennel bulb

• 25 g/1 oz/2 tbsp butter

• 30 ml/2 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup milk

• 120 ml/4 fl oz/1/2 cup single (light) cream

• Salt and freshly ground black pepper

• 50 g/2 oz/1/2 cup hard cheese, grated

• 15 ml/1 tbsp breadcrumbs

• 30 ml/2 tbsp grated Parmesan cheese

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Method:

1. Trim the fennel fronds and reserve. Cut the head into chunks. Place in a steamer and steam over boiling water for 15 minutes until tender.

2. Transfer to an ovenproof dish. Melt the butter and stir in the flour. Gradually stir in the milk and blend to a smooth paste.

3. Cook gently for 2 minutes and stir in the cream, salt and pepper. Cook, stirring, for 1 minute and add the grated hard cheese.

4. Pour over the fennel and sprinkle over the breadcrumbs and Parmesan cheese.

5. Bake for 25 minutes in a preheated oven at 180°C/350°F/gas mark 4. Garnish with the fennel fronds.