Posted by: lisetta | January 2, 2009

Finocchio e besciamella

finocchioIt is what it is: a simple contorno. Slice some fennel, pour some besciamella over it and bake it in the oven for about 45 minutes or so. 

If you’re ambitious, you could grate some parmigiano on the top or add some bread crumbs so that it browns more nicely. 

Fennel’s become a favorite comfort food. 🙂

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Responses

  1. Lisina,abbiamo mangiato “finocchi in besciamella” la cena di Capodanno!!! Buonissimi.
    Che belle le tue lenticchie,le cucinerò certamente.

  2. Carla says they too ate this dish for the New Year! What a coincidence. Well, she’s the one that taught me how to make them in the first place, so….

    Before living in Italy, I had never even eaten fennel! I had no idea what I was missing.


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