Creamy Fennel Parmesan Bake is a lighter version of the classic eggplant parmigiana. A simple, easy-to-make recipe, it's made by alternating layers of blanched, sliced fennel in a baking dish with ham, cheese, béchamel sauce, and grated Parmesan cheese. The result is a creamy, flavorful dish, perfect as a main course or a hearty side dish for any family lunch or dinner.
In our version, we chose to use ham to give a burst of flavor to the fennel, a vegetable with many beneficial properties and a sweet, delicate flavor. Alternatively, you can replace it with crumbled sausage or chopped mortadella, or, if you're serving vegetarian guests, you can omit the cured meat from the ingredients.
To reduce preparation time, you can buy ready-made béchamel sauce, although we recommend making it at home for a more authentic result. Alternatively, you can try a lighter version without butter and make the sauce with flour, skim milk, extra virgin olive oil, salt, and nutmeg. If you have vegans or lactose intolerant guests, a vegan béchamel made with plant-based milk will suffice.
To give the dish a stringy touch, you can opt for your favorite stretched-curd cheese, such as Emmental, Scamorza, smoked Provola, or Taleggio, or you can choose shredded mozzarella instead, as long as it's previously placed in a fine-mesh sieve and well drained of the whey.
Ingredients
How to Make Creamy Fennel Parmesan Bake
Wash the fennel under running water and dry it with a sheet of kitchen paper.
Wash the fennel under running water and dry it with a sheet of kitchen paper.
Cut the stems and remove the tougher outer parts.
Cut the stems and remove the tougher outer parts.
Cut the fennel into not too thin wedges.
Cut the fennel into not too thin wedges.
Blanch them for about ten minutes in salted water to soften them; then remove them with a slotted spoon and drain them.
Blanch them for about ten minutes in salted water to soften them; then remove them with a slotted spoon and drain them.
Grease a rectangular baking dish measuring approximately 25 x 20 cm.
Grease a rectangular baking dish measuring approximately 25 x 20 cm.
Make a layer with the blanched fennel and cover with plenty of béchamel sauce.
Make a layer with the blanched fennel and cover with plenty of béchamel sauce.
Sprinkle with grated Parmesan and fill with thinly sliced ham and sliced cheese.
Sprinkle with grated Parmesan and fill with thinly sliced ham and sliced cheese.
Repeat the layering sequence until all the ingredients are used up, then finish with the béchamel sauce and a generous handful of parmesan cheese, and place in a preheated oven at 375°F/190°C for approximately 40 minutes.
Repeat the layering sequence until all the ingredients are used up, then finish with the béchamel sauce and a generous handful of parmesan cheese, and place in a preheated oven at 375°F/190°C for approximately 40 minutes.
Once the cooking time is up, remove the fennel parmigiana from the oven and let it settle for a few minutes at room temperature; then bring to the table and serve.
Once the cooking time is up, remove the fennel parmigiana from the oven and let it settle for a few minutes at room temperature; then bring to the table and serve.
Storage Instructions
Fennel parmesan bake can be stored in the refrigerator, in an airtight container or covered with plastic wrap, for up to 2 days. In any case, we recommend reheating it before serving.
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