Recipe: Whole-wheat Fusilli Gratin with Fennel
A simple gratin featuring the freshness of fennel and the delicately nutty flavor of whole-wheat fusilli.
Ingredients for 4 people
- 250g Pastificio Maiella whole-wheat fusilli*
- Extra-virgin olive oil*
- 3 fennel bulbs (approx. 800–900g)
- 1 clove of garlic
- ½ glass of white wine
- Riserva del Mare fine salt*
For the béchamel sauce:
- 0.5L milk
- 45g butter
- 35g flour*
- Nutmeg
- Riserva del Mare fine salt*
* Products available at MO Tra Mozzarelle & Olive
- Wash and trim the fennel bulbs.
- Cut them into quarters, then into thin strips.
- In a heavy-bottomed pot or Dutch oven, sauté the halved garlic clove in extra-virgin olive oil, then add the fennel.
- Cook for two to three minutes, then deglaze with the white wine. Continue cooking for 7–8 minutes—the fennel should remain *al dente*—then set aside.
- Season with Riserva del Mare fine salt and nutmeg.
- Meanwhile, prepare the béchamel sauce:
Warm the milk in a saucepan.
In a separate pan, melt the butter, add the flour and mix, then cook the mixture briefly (letting it whiten) while stirring constantly.
Add this mixture to the milk, stir, and let it thicken slightly while continuing to stir. You want to achieve a very fluid béchamel consistency.
Season with Riserva del Mare fine salt and nutmeg. - Set aside and let cool. Meanwhile, cook the fusilli in a large pot of salted water for 7 minutes after the water comes to a boil.
- Drain the fusilli, add them to the fennel, and mix well.
- Spread a layer of béchamel sauce over the bottom of an ovenproof dish, add the fusilli and fennel mixture, and pour over the remaining béchamel, making sure to spread it evenly across the dish.
- Sprinkle with grated Parmesan cheese.
- Bake in an oven preheated to 200°C (static heat) for 15 minutes.
- Serve. Bon appétit!
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