35 gr Breadcrumbs
49 gr Butter
20 gr Dry vodka
400 gr Fennel
35 gr Flour
300 gr Milk
6 gr Nutmeg
Salt and Pepper
Clean the fennel and boil in salted water with added lemon juice.
Leave to cool, then cut into segments and place in a lightly buttered oven dish.
Prepare a soft Béchamel sauce with the remaining butter, flour and milk; add salt, pepper, nutmeg and the dry vodka.
Pour the sauce over the fennel, sprinkle with breadcrumbs and place in the oven.