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Fennel au gratin in all ways! – Italian Cuisine

You can brown the fennel simply with béchamel and parmesan, but also try to add aromatic herbs, other vegetables, ham, olives: everyone has their favorite recipe!

Not everyone loves fennel , especially i cooked fennel, but to please everyone, especially children, there is a solution: they can be proposed au gratin! The enveloping flavor of bechamel it can help to dilute the particular taste of fennel and make them more pleasant for everyone.

However, bechamel is not the only possible variant: there are different ways to enjoy them with this cooking method. Below, we suggest some delicious recipe, while in our gallery i tricks for a dish always at the top!

Classic gratin fennel

Ingredients

For this recipe you need 1 kg of fennel, 35 g of butter and 35 g of grated Parmesan cheese. To make the bechamel, 300 g of whole milk, 30 g of 00 flour, 30 g of butter, fine salt and nutmeg to taste.

Method

First, clean the fennel, remove the base and the tops with the tufts, then remove the outer leaves and cut them lengthwise. After washing them under running water, plunge them into a saucepan with boiling water and boil them for 10 minutes. When they are a little soft, brown them in a pan with a knob of butter for about 5 minutes.
Now it's time for the bechamel: in a saucepan, melt the butter over low heat, incorporating the flour little by little with the help of the whisk. The roux must turn golden: at this point add the milk, salt and nutmeg.
Now take the pan and arrange your fennel, covered with béchamel. Sprinkle with grated Parmigiano Reggiano and bake in a static oven at 200 ° for about half an hour. When the surface is golden, they are ready to be taken out of the oven.

Fennel au gratin with potatoes and carrots

This becomes a side dish or even a single dish (as substantial as it is), also ideal for those who are vegetarians. In addition to the fennel, get: 3 medium potatoes and 200 grams of carrots, then a mix of dried aromatic herbs in powder. Do this: peel the fennel as we indicated in the previous recipe, peel the potatoes and cut them into thin slices, finally the carrots, clean them and cut them into rings. In the pan, arrange the first layer of fennel, then the potatoes, and finally the carrots. Don't mix. Sprinkle everything with salt, a mix of aromatic herbs and a drizzle of extra virgin olive oil. Bake the pan, covered with aluminum foil, at 200 ° for about 20 minutes. Then remove, remove the aluminum and bake again for another 20 minutes. Serve hot.

Fennel au gratin with ham

A great classic that always goes, especially with children at the table. In addition to the fennel, get 120 g of Prague ham, 100 g of fontina, 40 g of grated Parmesan, 150 ml of fresh cream and 20 g of butter. Do this: after having cleaned the fennel, brown them in a pan with the butter, add 100 ml of cream, then the fontina cheese cut into small pieces, finally the ham cut into strips. Complete cooking, transferring everything to a baking dish, sprinkling with the remaining 50 ml of cream and sprinkling with grated Parmesan cheese. Bake at 200 degrees for about 20 minutes. Serve hot.

Fennel au gratin with turmeric

An original recipe, in which fennel looks like bruschetta. In addition to the fennel, you need 30 g of bread, 30 g of grated Parmesan cheese, 1 clove of garlic, turmeric and salt to taste. Do this: peel the fennel and cut them lengthwise, in a round shape. Arrange them on the baking sheet, lined with baking paper. Put the diced cheese, diced bread and the garlic clove in a blender, chop everything. Sprinkle the fennel slices with this mix and finally with turmeric powder. Preheat the oven to 200 ° and bake for 25 minutes. Serve hot.

Sicilian-style fennel au gratin

Sicilian-style fennel au gratin contain all the flavors and aromas of this island in a dish. In addition to fennel, you will need: 100 g of black olives, 1 tablespoon of salted capers, 8 cherry tomatoes, 50 g of stale bread crumbs, oregano, extra virgin olive oil and salt to taste. Do this: peel and cut the fennel into thin slices, desalt the capers under running water, cut the cherry tomatoes into four parts, take the breadcrumbs and pass it in a mixer, then season with extra virgin olive oil. Now preheat the oven to 180 °, place the slices of fennel on a baking sheet lined with parchment paper, salt them, sprinkle them with the olives, capers, cherry tomatoes and the crumb, finally with oregano. Salt again and bake for about half an hour. Serve hot.

Browse the tutorial for more tips for au gratin fennel

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Eggplants are addictive: 20 ways to bring it to the table – Italian Cuisine

Fried, in a pan, in the oven: any excuse is good for cooking them, from north to south.

Fried, baked, in a pan, in the sauce, stuffed with meat, fish or other vegetables: the eggplants they are truly an incredible ingredient to bring to the table, especially in this season in which there are many varieties, one tastier than the other. The recipes in which they can be found are infinite, starting from regional specialties such as the caponata and the parmesan. Resisting their consistency is impossible, make a reason for it.

How to choose them

The best ones have beautiful firm and shiny skin, the green petiole fresh and not withered. No stain on the peel, which must be compact to the touch. A slightly extended skin hides an old vegetable, probably full of seeds that make its pulp bitter and spicy.

MELANZANEALFORNO

Baked or fried?

The fried is eggplant like cheese on macaroni, everyone knows it. The only contraindication for this method of cooking calories. You can contain the fats and obtain an equally irresistible dish: you can simply cook them in non-stick pans with a minimum amount of oil, stirring them often, so that each piece absorb a little seasoning, thus avoiding the "cardboard" effect. Another alternative is the oven: you can brush them with oil and place them on a sheet of baking paper. You will have slices with a soft pulp that melts in your mouth.

And now some recipes from our archive to bring the aubergines to the table.

Lasagna with artichokes in all ways – Italian Cuisine

The lasagna with artichokes can be made in the white version with many different combinations or with the sauce for those who cannot give up on tomatoes

What if in lasagna i bloomed artichokes? This traditional first course, which in the classic version includes meat sauce, it fits very well in one white version, without tomato, which enhances the taste of this vegetable. In lasagne with artichokes we can use a simple or enriched béchamel or other cheeses, but we can also experiment with unusual combinations with fish. Here are some ideas for bringing artichoke lasagna to the table.

Lasagna with artichokes: which artichokes to choose

To make lasagna with artichokes you can choose to use le violets, or rather the larger artichokes, with a rounded shape, without thorns; or i spiny artichokesthose with thorns, in fact, and of smaller dimensions. In both cases, however clean the artichokes you must eliminate the hardest external leaves, remove the thorns if there are any, remove the beard at the heart of the artichoke, clean the stem, and leave them to soak in water and lemon so as not to blacken them if you do not use them immediately.
In lasagna you can use them cut thinly sliced or you can make a sort of artichoke cream pass them to the vegetable mill or whisk them once cooked.

How to make artichoke lasagna

Ingredients

250 g of lasagna sheet, 6 artichokes, 500 ml of bechamel, oil, garlic, salt.

Method

We clean and cut the artichokes to obtain thin slices. In a pan, fry the oil with a clove of garlic, then brown the artichokes, add salt and cook over low heat for twenty minutes, covering the pan and adding a little water when necessary. We also prepare the béchamel sauce or use a ready one. When all the ingredients are ready we compose our lasagna with a layer of béchamel, one of puff pastry, again one of béchamel, one of artichokes, one of grated Parmesan and so on. Lasagna should be cooked at 180 degrees for about half an hour.

Lasagna with white artichokes

To make the lasagna with artichokes even more delicious we can also add béchamel and artichokes to the layer 200 g of diced mozzarella is 200 g of cooked ham or diced bacon.
Another variant are the artichoke lasagna with cheese which require the addition of a layer of scamorza and one Taleggio cheese sliced.
Mushrooms, sausage and potatoes are other combinations with artichokes that you can experiment in search of your favorite taste.
How about an unpublished pair artichokes and fish? Try our recipe for artichoke lasagna with trout and prawns.

Lasagna with artichokes with sauce

Don't you know how to give up lasagna with tomato sauce and would you like a "red" version of artichoke lasagna? When you cook the artichokes, after browning them, add 800 g of tomato pulp and continue cooking with salt and pepper. Then proceed as in the previous recipe in composing the lasagna.