Post by Admin on Jul 15, 2005 4:55:47 GMT 10
LAYERED FENNEL BAKE
2 to 3 fennel bulbs, cleaned. Use the white bulb part only, and cut each bulb into 1/4s or 1/6s.
Flour seasoned with salt and pepper
Olive oil for frying
Medium thick Bechamel sauce (white sauce)Besciamella if you are practicing your Italian! (recipe follows)
Grated Parmesan or Pecorino cheese
Place fennel 1/4s in a steamer and steam until just tender.
Handle gently, you want to try to keep layers of each section together.
Preheat oven to 375°F.
Let fennel cool until it's cool enough to handle.
Dredge each section in flour and fry in a bit of olive oil on all sides until golden brown, but not too dark brown.
Layer in an oiled casserole dish with Bechamel sauce.
One or two layers, doens't matter.
Sprinkle with grated cheese and bake uncovered at 375° F. for 30 minutes.
OH, MY, GOSH! It's sooo good!
Bechamel Sauce
4 Tablespoons flour
4 Tablespoons butter
2 cups of milk (about)
Salt and pepper to taste
Melt the butter in a heavy saucepan over medium heat taking care not to let it brown.
Whisk in the flour and stir until well blended.
Do not let brown.
Gradually stir in milk. (some books advise using hot milk at this step to avoid lumps)
Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
Simmer over very low heat for about 5-8 minutes stirring constantly.(You're cooking out the flour taste)
Season with salt and pepper to taste.
Makes about 2 cups of sauce.
2 to 3 fennel bulbs, cleaned. Use the white bulb part only, and cut each bulb into 1/4s or 1/6s.
Flour seasoned with salt and pepper
Olive oil for frying
Medium thick Bechamel sauce (white sauce)Besciamella if you are practicing your Italian! (recipe follows)
Grated Parmesan or Pecorino cheese
Place fennel 1/4s in a steamer and steam until just tender.
Handle gently, you want to try to keep layers of each section together.
Preheat oven to 375°F.
Let fennel cool until it's cool enough to handle.
Dredge each section in flour and fry in a bit of olive oil on all sides until golden brown, but not too dark brown.
Layer in an oiled casserole dish with Bechamel sauce.
One or two layers, doens't matter.
Sprinkle with grated cheese and bake uncovered at 375° F. for 30 minutes.
OH, MY, GOSH! It's sooo good!
Bechamel Sauce
4 Tablespoons flour
4 Tablespoons butter
2 cups of milk (about)
Salt and pepper to taste
Melt the butter in a heavy saucepan over medium heat taking care not to let it brown.
Whisk in the flour and stir until well blended.
Do not let brown.
Gradually stir in milk. (some books advise using hot milk at this step to avoid lumps)
Cook over medium heat, stirring constantly until mixture comes to a boil and thickens.
Simmer over very low heat for about 5-8 minutes stirring constantly.(You're cooking out the flour taste)
Season with salt and pepper to taste.
Makes about 2 cups of sauce.