Fennels gratin


42

23'

Ingredients for the preparation


Steamed fennels: 2.865 g
Béchamel: 400 g
Egg yolks: 60 g
Butter: 50 g
Grated Parmesan cheese: 80 g

Preparing and cooking


Mix béchamel with egg yolks in a bowl and cover the fennel previously spread on the tray. Sprinkle grated cheese and butter flakes. Refrigerate for 30 minutes.

Preheat the oven and then cook following the parameters (see pdf).

In order to give you a better service this site uses cookies. By continuing to navigate you accept their use.. OK More Information