fennel parmigiana Italy Recipe

First, prepare the béchamel if you don’t have it already (my recipe is here).
Next, wash the fennel, remove the stems and outer leaves, wash and blanch in lightly salted boiling water for 10 minutes. Once the fennel is slightly soft under the tines of a fork, drain.
Drain the water, cut into pieces about 1cm thick, and place them little by little on kitchen paper to dry.

Assemble the Parmigiana. Make a thin layer of béchamel on the bottom of the baking dish, add a layer of fennel first, season with salt and pepper, then add a layer of provola, béchamel, and Parmesan, repeat until there is no more fennel.

Finish with béchamel sauce, a few pieces of provolone and a generous sprinkling of Parmesan cheese and cook in a preheated ventilated oven at 180C for about 30-40 minutes, turning on the grill in the last few minutes to make the gratin. .

Once your fennel parmigiana is ready, all you need to do is serve.