Today I propose an appetizing pie ,
but especially light,
summer approaches, a little diet is all there!
I consider it absolutely a single dish,
because as you will see is complete and nutritious.
To make the fennel gratin takes the white sauce,
well I experienced light without butter
and with soy milk … really good!
If you are not just a very restricted diet half glass of wine is granted.

Recommended wine:

The Paradise of Frassina DO 2001
wine from the multiple scents,
given the complexity of the grapes from which clonal,
constantly changing during the tasting …
a wine very special!

And now …LIGHT THE  FIRES!

INGREDIENTS:

- 5 medium sized fennel

-2 Tablespoons flour

-1 Tablespoon olive oil

-400ml Soymilk

-50g Of Caciottina light

-30g Breadcrumbs

Salt and pepper to taste

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Clean well fennel eliminating
first outer leaves,
Cut into wedges and put them in boiling salted water
for about 10 minutes.
Prepare now for the sauce light,
you heat the soy milk without bringing it to a boil,
in another pan put oil and flour and mix together,
add the hot milk and cook
the white sauce until it reaches the right consistency.
Season with salt and pepper.
Put a layer of fennel in a baking dish,
after applying the bottom with a little ‘of white sauce,
add white sauce and a layer
sprinkling of Caciottina grated Parmesan or if you prefer.
Another layer of fennel and complemented with white sauce,
grated cheese mixed with bread crumbs.
Bake at 200 ° for about 20 minutes.

Et voila … all on a diet!