Sautéed Fennel Gratin using a Create
(5)
Preparation time
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Italian fennel gratin is a delightful culinary symphony that marries the subtle licorice notes of fennel with a rich tomato sauce and a creamy, cheesy topping. Imagine this dish as an Italian opera; the fennel is the leading soprano, singing sweetly through the layers of mozzarella and parmesan, while the crushed tomatoes and herbs provide a harmonious accompaniment. This gratin hails from Italy's sun-kissed kitchens, where fennel is celebrated not just for its flavor, but also for its health benefits—it's believed to aid digestion and boost your immune system. Perfect for impressing dinner guests or simply enjoying on a cozy night in, this dish is sure to become a staple in your culinary repertoire. Fun fact: fennel has been used since ancient times, even by the Romans, who believed it had magical properties. So, when you serve this dish, you’re not just feeding people; you’re weaving a little history into your meal!
Ingredients
- 800 g Fennel
- 80 g Butter
- 40 g Flour t55
- 500 g Milk
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 80 g Grated gruyère
Steps
Fennel Sauté
- Cut in four, and add 800 g of fennel in the food processor bowl.
- Add 40 g of butter in the food processor bowl.
- Mix manual: 10:00min / 120°C / Speed 1.
- Transfer the content of the food processor bowl in a bowl.
Béchamel Sauce
- Wash the food processor bowl.
- Add 40 g of butter, 40 g of flour t55, 500 g of milk, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 8:00min / 90°C / Speed 4.
- Transfer half the content of the bowl in the food processor bowl.
- Mix manual: 5sec / 0°C / Speed 3 in inverse.
Gratin Assembly
- Preheat the oven at 200°C.
- Spread the content of the bowl on a baking dish.
- Place the rest of the content of the preparation content in the baking dish.
- Transfer the content of the food processor bowl on the baking dish.
- Sprinkle 80 g of grated gruyère on the baking dish.
- Cook in the oven at 200°C.
- Serve Hot.
