Finocchi gratinati

La ricetta FINOCCHI GRATINATI è un classico della cucina italiana, tipico delle tradizioni settentrionali, come ad esempio il Piemonte e la Liguria. Il gusto intenso dei finocchi è combinato con il profumo del burro e il sapore peculiare del pangrattato, creando un piatto sostanzioso e delizioso. Solitamente viene gustato come contorno o come piatto unico durante le feste e le occasioni speciali.

• Preheat the oven to 180°C (350°F). Butter a gratin dish and set it aside.
• In a medium saucepan, melt 4 tablespoons of butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
• Add the sliced finocchi to the saucepan and cook for about 5 minutes, stirring occasionally, until they start to soften.
• Add the grated Parmesan cheese, chopped parsley, and a pinch of salt and pepper to the saucepan. Stir well to combine.
• In a separate saucepan, make the bechamel sauce by melting 2 tablespoons of butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually add the milk, whisking continuously, and cook until the sauce thickens.
• In the grated dish, create a layer of cooked finocchi, followed by a layer of bechamel sauce, and sprinkle with a pinch of nutmeg and some breadcrumbs. Repeat this process until all the ingredients have been used.

<li.Dot the top layer of the gratin with the remaining butter and sprinkle with some extra Parmesan cheese.

• Bake the gratin in the preheated oven for about 30-40 minutes, or until the top is golden brown and the sauce is bubbly.
• Remove the gratin from the oven and let it rest for a few minutes before serving.

Per maggiori dettagli o varianti vai alla ricetta completa.