Pan of crunchy fennel, to eat with taste but lightly Italian Cuisine

Pan of crunchy fennel, to eat with taste but lightly without sacrificing practicality and convenience.

Today we bring a well crunchy pan to the table and we will use vegetables that lend themselves very well to the gratin version. Fennel, rich in fiber and mineral salts, perfect for those who want to keep the figure that it is said that they should only be eaten raw or in salads. Fennels can also be cooked in the oven with the addition of extra virgin olive oil and breadcrumbs and form a delicious crust on the very crunchy surface.

Sinking your teeth into crunchy fennel is a special sensation because from the crunchy crust, we move on to softer cooking. A feeling of lightness and freshness that I can’t describe in words, but which a dietary and tasty dish manages to bring about. It is very simple to prepare this pan and the cost is really low. Let’s see the quantities we need and what we need.

Pan of crunchy fennel

The secret ingredient may seem disinclined to eat lightly but no, it doesn’t take much and an amazing dish materializes.

Ingredients

• 3 fennel
• bread crumbs
• salt
• pepper
• extra virgin olive oil
• béchamel sauce 300 g

Pan of crunchy fennel, to eat with taste but lightly. Method

First we have to clean the fennel thoroughly by removing the hard external part and the stem with the beard. Cut them into thin slices and put them in a pot with boiling water which we will add salt and bring to the boil. Time 6/7 minutes and then drain them well in a colander. Now let’s prepare the béchamel and I advise you without delay, to follow our advice and prepare a quick béchamel according to the recipe of Ricetta Sprint.

read also: Digestive and deflated herbal tea with dandelion and fennel, perfect for regaining lightness

How to make crispy fennel pan

At this point we take a baking dish and sprinkle the bottom with the bechamel, place the fennel on top and sprinkle them with the bechamel with a mix that we will have worked separately in a bowl (breadcrumbs, salt, pepper, Parmesan) and sprinkle the fennel. A drizzle of oil and in the oven at 180° for half an hour. Let’s strain, let it rest and enjoy!

read also: Crunchy fennel cutlets, a delicious and unusual dish for every occasion

read also: Crunchy fried fennel: here’s the secret to a super breading that doesn’t come off

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