Since we are once again spending considerable time among our domestic walls, we are again doing some cooking. By the time we will eradicate this insidious virus we shall be all great Chefs.
Seriously now, this thing is really changing our ways of life. This morning I went to my nearest caffe shop and got a capuccino to go. Something un-heard of in Italy. It did remind me of my past working life in Washington. I was about to head for the office!
Back to our New National Pastime
There are some winter vegetables always present on the supermarket shelves. Fennel is one of them.
I do like it sliced very thin and dressed with oil and lemon. But from time-to-time I need a change, and fennel au gratin is a solution. As a quiche is even better, and to add more flavor prosciutto is just perfect.
I alway cook my vegetable with the Chinese basket. It is fast, easy to clean and the vegetables are better off cooked this way.
Then I needed a classic bechamel, and prosciutto chopped in small pieces. And of course shortcrust pastry. I did it myself, but a store bought one works just as well.
Put the pin-rolled pastry on a round pan, add the (now cooled), sliced fennel, add prosciutto, and top it with bechamel. A sprinkle of parmesan will add a little crunch to it.
Put in the oven until it becomes nice and golden.
It is good by itself, as a side dishes, a quick lunch, or adding some cheese and a salad for a more complete meal.
And since I just did share it with my best neighbor/friend, I can garantee that it is very good also cold and even the day after.