Italian Appetizer (Antipasti) Recipes - Florentine Fennel (Finnocchio alla Fiorentina) Recipe

Ingredients

• 900 g/2 lb fennel bulbs

• 250 mll8 fl oz/l cup water

• Salt

• 50 g/2 oz/1/4 cup unsalted (sweet) butter

• 25 g/1oz/1/4 cup plain (all-purpose) flour

• 150 ml/2/3 cup milk

• Freshly ground black pepper

• 30 ml/2 tbsp grated Caciocavallo or Parmesan cheese

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Method:

1. Trim the fennel and reserve the feathery fronds for garnishing. Cut the fennel into wedges and put in a saucepan.

2. Pour over the water and bring to the boil, adding 2.5 ml/1/2 tsp salt. Lower the heat, cover the pan and simmer for 10 minutes.

3. Drain, reserving the cooking liquid. Transfer the fennel to a warm ovenproof dish and keep warm.

4. Melt the butter in a saucepan and sprinkle over the flour. Cook for a few seconds and gradually stir in the milk.

5. Bring to the boil, stirring, until thick and smooth. Season with salt and pepper and pour over the fennel.

6. Sprinkle the top with cheese and place under a hot grill (broiler) until lightly browned. Garnish with the reserved fennel fronds.