Recipes

• 3 medium fennel bulbs
• salt and black pepper to taste
• 2–3 tbsp olive oil Centenarium Premium by Nobleza del Sur
• 2–3 tbsp ouzo

for the sauce:

• 25 g butter
• 25 g flour
• 1 clove garlic, made into a paste
• 500 ml fresh milk
• 100 g grated cheddar or other melting cheese
• salt and pepper to taste

for the crumbs:

• 1–2 tbsp olive oil
• 1 tsp fresh breadcrumbs
• 1 clove garlic, made into a paste
• salt and black pepper to taste
• 2–3 tbsp grated Parmesan

 

 

Directions:

1. Preparation

Preheat the oven to 200°C with the fan on and prepare a suitable baking tray. Cut off the fennel stalks and set them aside. You can keep the fronds for garnish.

Cut the fennel bulbs in quarters lengthwise, or in half if they are smaller. Place them in the tray, season with salt and pepper, and sprinkle with a little ouzo and olive oil. Transfer the tray to the oven and bake for about 15–20 minutes, or until the fennel is lightly golden.

Grind the fennel stalks in a chopper together with the breadcrumbs. Heat a frying pan with a little fat and fry 1 clove of garlic, made into a paste. Add the crumbs and cook until golden. Season with salt and pepper and set aside.

 

Heat a small saucepan and melt the butter in it. Fry the flour until lightly golden and add half of the milk all at once. Stir vigorously with a whisk, then add the rest of the milk, the grated cheese, the garlic, and salt and pepper. Let the sauce come to a simmer, then turn off the heat.

Take the baked fennel out of the oven and pour the sauce over it. Sprinkle with the crumbs and grated Parmesan and return the tray to the oven. Cook for another 10–15 minutes or until golden. Enjoy while warm.