Finocchi Gratinati con Fonduta di Toma e Grissini Torinesi (Italian Fennel Gratin with Toma and Turin Breadsticks)

7 days ago
3 min read

Updated: 5 days ago

Fennel gratin with Toma bechamel and crisp Turin grissini crust — Finocchi Gratinati con Fonduta di Toma e Grissini Torinesi (Italian Fennel Gratin with Toma and Turin Breadsticks)

Story of the Dish

Finocchi Gratinati con Fonduta di Toma e Grissini Torinesi turns fennel into a serious Piedmont-inspired gratin. The fennel is cooked until tender but still structured, covered with a silky Toma and Parmigiano béchamel, then finished with coarsely crushed Grissini Torinesi instead of ordinary breadcrumbs.

Servings: 4 Prep Time: 25 minutes Cooking Time: 40 minutes Total Time: About 1 hour 5 minutes

Ingredients

For the Fennel

4 large fennel bulbs, about 2 lb (900 g) trimmed 2 tablespoons unsalted butter (28 g) 1 tablespoon extra virgin olive oil 1 teaspoon fine sea salt Freshly ground black pepper

For the Toma Béchamel

3 tablespoons unsalted butter (42 g) 3 tablespoons all purpose flour (24 g) 2 cups whole milk (480 ml) 5 oz Toma Piemontese (140 g), finely grated 1/2 cup Parmigiano Reggiano (45 g) 1/4 teaspoon freshly grated nutmeg Black or white pepper Fine sea salt as needed

For the Grissini Crust

4 oz Grissini Torinesi (115 g) 1/3 cup Parmigiano Reggiano (30 g) 2 tablespoons melted butter (28 g) 1 tablespoon extra virgin olive oil 1 tablespoon chopped flat leaf parsley

Preparation

1. Prepare and Blanch

Trim the fennel and cut each bulb vertically into 6 wedges, leaving enough core to hold them together. Blanch in salted water for 6 to 8 minutes until partially tender. Drain on a towel and let surface moisture evaporate.

2. Lightly Caramelize

Heat butter and olive oil in a skillet. Cook the fennel about 3 minutes per side until light golden. Transfer to a buttered baking dish in one layer.

3. Make the Béchamel

Melt butter, add flour and whisk for 2 minutes without browning. Gradually whisk in warm milk and cook 5 to 6 minutes until it coats a spoon but remains fluid.

4. Add the Cheese

Reduce heat and add Toma gradually, then Parmigiano, nutmeg and pepper. Taste before adding salt. The sauce should remain pourable because it will tighten in the oven.

5. Build the Gratin

Pour the Toma béchamel over the fennel without completely burying it. Pulse grissini into coarse irregular crumbs and combine with Parmigiano, butter, olive oil, parsley and pepper. Scatter a thin airy layer over the top.

6. Bake and Gratin

Bake at 400°F (205°C) for 20 to 25 minutes until bubbling and golden. Increase to 450°F (230°C) or broil for 1 to 2 minutes for deeper color. Rest 5 to 7 minutes before serving.

Professional Technique

Fennel contains considerable water. Blanching, draining, drying and lightly sautéing prevent that moisture from diluting the béchamel. Keep the sauce relatively fluid before adding Toma because the cheese tightens it further. Coarse grissini stay elevated and crisp; fine powder absorbs sauce and fat too quickly.

Chef Tips

Use plain Rubatà or Stirati. Choose a Toma that melts cleanly. Dry the fennel thoroughly and do not overcook it before the oven. A few darker grissini crumbs add welcome toasted complexity.

Common Mistakes

Overboiling fennel: it collapses. Wet fennel: creates a watery gratin. Béchamel too thick: becomes pasty after cheese and baking. Pulverized grissini: lose the crisp irregular texture. Excess cheese: hides the fennel.

Wine Pairing

Roero Arneis is the strongest pairing. Erbaluce di Caluso gives acidity and mineral tension. Gavi adds citrus freshness. Timorasso handles a richer cheese version. Grignolino d'Asti is the light red option.

Storage and Reheating

Refrigerate leftovers up to 3 days. Reheat at 350°F (175°C) for 12 to 15 minutes, then finish at higher heat to restore the grissini crust. For best texture, add the topping only immediately before baking.

Nutrition per Serving

Calories: 495 Protein: 20 g Carbohydrates: 39 g Fat: 30 g Saturated Fat: 16 g Fiber: 7 g Sugars: 10 g Sodium: 790 mg Cholesterol: 75 mg