Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 30 minuti |
Ingredients
| 500 mL | Béchamel Sauce Sterilgarda |
| 4 | fennel entire |
| 200 g | cheese of your choice |
| 1/2 | glass of breadcrumbs |
| q.b. | oil |
| q.b. | salt and pepper |
Preparation
- Wash the fennel, remove the toughest parts and cut the core into 8 wedges each.
- Arrange the fennel wedges in a buttered baking dish, cover them with diced cheese of your choice and a drizzle of oil, then season with salt.
- Sprinkle the surface with a few tablespoons of breadcrumbs.
- Pour the Sterilgarda béchamel sauce until everything is covered.
- Sprinkle the surface with a few tablespoons of breadcrumbs.
- Bake for 30 minutes until the top is golden brown.
- Serve and enjoy.
Cut the hardest stem of the asparagus and, after washing them, cook them al dente in hot salted water or steam. Once cooked, drain the asparagus and place ...
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