{"id":784,"date":"2020-07-23T15:13:44","date_gmt":"2020-07-23T14:13:44","guid":{"rendered":"https:\/\/www.gabriellaganugi.com\/?p=784"},"modified":"2020-07-25T12:10:31","modified_gmt":"2020-07-25T11:10:31","slug":"fennel-gratin","status":"publish","type":"post","link":"https:\/\/www.gabriellaganugi.com\/it\/fennel-gratin\/","title":{"rendered":"Finocchi al gratin"},"content":{"rendered":"<p><\/p>\n<p class=\"p2\"><b><i>Per 6 persone<\/i><\/b><\/p>\n<p class=\"p3\"><span class=\"s1\"><b>INGREDIENTI<\/b><\/span><\/p>\n<ul>\n<li class=\"p4\">4 finocchi grandi<\/li>\n<li class=\"p4\">200 ml di latte<\/li>\n<li class=\"p4\">1 cucchiaio di farina<\/li>\n<li class=\"p4\">noce moscata<\/li>\n<li class=\"p4\">3 cucchiai di parmigiano grattugiato<\/li>\n<li class=\"p4\">olio extravergine di oliva<\/li>\n<li class=\"p5\">sale e pepe<\/li>\n<li class=\"p7\"><span class=\"s2\">Q<\/span>uando faccio questa ricetta, preparo sempre molti finocchi in pi\u00f9 da congelare, cos\u00ec sono gi\u00e0 pronti per una serata con poco tempo.<\/li>\n<\/ul>\n<p class=\"p8\">Pulire i finocchi e tagliarli in quarti dopo averli lavati. Cuocerli in una pentola di acqua bollente salata per circa 15 minuti e raffreddarli (a questo punto, congelare in sacchetti i quarti di finocchi che avete bollito in pi\u00f9 per altre serate. Averli gi\u00e0 bolliti in congelatore permette di fare un gratin in 15 minuti!).<\/p>\n<p class=\"p8\">Preparare in un pentolino una b\u00e9chamel alla fiorentina: scaldare un cucchiaio d&#8217;olio sul fuoco basso, aggiungere la farina e mischiare con una frusta. Aggiungere il latte, il sale, il pepe e la noce moscata e far bollire un paio di minuti sempre mescolando.<\/p>\n<p class=\"p8\">Oliare una pirofila da forno.<\/p>\n<p class=\"p8\">Tagliare i quarti di finocchio a fette sottili e adagiarli in un solo strato nella pirofila. Versare la b\u00e9chamel sui finocchi e spolverare di parmigiano. Cuocere in forno caldo a 200\u00b0C finch\u00e9 la superficie \u00e8 dorata.<\/p>\n<p>&nbsp;<\/p>\n<p>\n\t\t<style type=\"text\/css\">\n\t\t\t#gallery-2 {\n\t\t\t\tmargin: auto;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-item {\n\t\t\t\tfloat: left;\n\t\t\t\tmargin-top: 10px;\n\t\t\t\ttext-align: center;\n\t\t\t\twidth: 33%;\n\t\t\t}\n\t\t\t#gallery-2 img {\n\t\t\t\tborder: 2px solid #cfcfcf;\n\t\t\t}\n\t\t\t#gallery-2 .gallery-caption {\n\t\t\t\tmargin-left: 0;\n\t\t\t}\n\t\t\t\/* see gallery_shortcode() in wp-includes\/media.php *\/\n\t\t<\/style>\n\t\t<div id='gallery-2' class='gallery galleryid-784 gallery-columns-3 gallery-size-medium'><dl class='gallery-item'>\n\t\t\t<dt class='gallery-icon landscape'>\n\t\t\t\t<a href='https:\/\/www.gabriellaganugi.com\/it\/fennel-gratin\/img_1540\/'><img loading=\"lazy\" decoding=\"async\" width=\"620\" height=\"465\" src=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1540-620x465.jpg\" class=\"attachment-medium size-medium\" 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\/>\n\t\t<\/div>\n<\/p>","protected":false},"excerpt":{"rendered":"<p>Per 6 persone INGREDIENTI 4 finocchi grandi 200 ml di latte 1 cucchiaio di farina noce moscata 3 cucchiai di parmigiano grattugiato olio extravergine di oliva sale e pepe Quando faccio questa ricetta, preparo sempre molti finocchi in pi\u00f9 da congelare, cos\u00ec sono gi\u00e0 pronti per una serata con poco tempo. Pulire i finocchi e tagliarli in quarti dopo averli lavati. Cuocerli in una pentola di acqua bollente salata per circa 15 minuti e raffreddarli (a questo punto, congelare in sacchetti i quarti di finocchi che avete bollito in pi\u00f9 per altre serate. Averli gi\u00e0 bolliti in congelatore permette di fare un gratin in 15 minuti!). Preparare in un pentolino una b\u00e9chamel alla fiorentina: scaldare un cucchiaio d&#8217;olio sul fuoco basso, aggiungere la farina e mischiare con una frusta. Aggiungere il latte, il sale, il pepe e la noce moscata e far bollire un paio di minuti sempre mescolando. Oliare una pirofila da forno. Tagliare i quarti di finocchio a fette sottili e adagiarli in un solo strato nella pirofila. Versare la b\u00e9chamel sui finocchi e spolverare di parmigiano. Cuocere in forno caldo a 200\u00b0C finch\u00e9 la superficie \u00e8 dorata. &nbsp;<\/p>\n","protected":false},"author":6,"featured_media":789,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[9],"tags":[],"class_list":["post-784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.8 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Finocchi al gratin - GABRIELLA GANUGI<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Finocchi al gratin - GABRIELLA GANUGI\" \/>\n<meta property=\"og:description\" content=\"Per 6 persone INGREDIENTI 4 finocchi grandi 200 ml di latte 1 cucchiaio di farina noce moscata 3 cucchiai di parmigiano grattugiato olio extravergine di oliva sale e pepe Quando faccio questa ricetta, preparo sempre molti finocchi in pi\u00f9 da congelare, cos\u00ec sono gi\u00e0 pronti per una serata con poco tempo. Pulire i finocchi e tagliarli in quarti dopo averli lavati. Cuocerli in una pentola di acqua bollente salata per circa 15 minuti e raffreddarli (a questo punto, congelare in sacchetti i quarti di finocchi che avete bollito in pi\u00f9 per altre serate. Averli gi\u00e0 bolliti in congelatore permette di fare un gratin in 15 minuti!). Preparare in un pentolino una b\u00e9chamel alla fiorentina: scaldare un cucchiaio d&#8217;olio sul fuoco basso, aggiungere la farina e mischiare con una frusta. Aggiungere il latte, il sale, il pepe e la noce moscata e far bollire un paio di minuti sempre mescolando. Oliare una pirofila da forno. Tagliare i quarti di finocchio a fette sottili e adagiarli in un solo strato nella pirofila. Versare la b\u00e9chamel sui finocchi e spolverare di parmigiano. Cuocere in forno caldo a 200\u00b0C finch\u00e9 la superficie \u00e8 dorata. &nbsp;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/\" \/>\n<meta property=\"og:site_name\" content=\"GABRIELLA GANUGI\" \/>\n<meta property=\"article:published_time\" content=\"2020-07-23T14:13:44+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2020-07-25T11:10:31+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1547-scaled.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"graph_user\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Scritto da\" \/>\n\t<meta name=\"twitter:data1\" content=\"\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tempo di lettura stimato\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minuti\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/\",\"url\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/\",\"name\":\"Finocchi al gratin - GABRIELLA GANUGI\",\"isPartOf\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1547-scaled.jpg\",\"datePublished\":\"2020-07-23T14:13:44+00:00\",\"dateModified\":\"2020-07-25T11:10:31+00:00\",\"author\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/8b1a85d3b24e03b76852c443677d23fe\"},\"breadcrumb\":{\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/#breadcrumb\"},\"inLanguage\":\"it-IT\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/#primaryimage\",\"url\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1547-scaled.jpg\",\"contentUrl\":\"https:\/\/www.gabriellaganugi.com\/wp-content\/uploads\/2020\/07\/IMG_1547-scaled.jpg\",\"width\":2560,\"height\":1920},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/www.gabriellaganugi.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Fennel gratin\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#website\",\"url\":\"https:\/\/www.gabriellaganugi.com\/en\/\",\"name\":\"GABRIELLA GANUGI\",\"description\":\"La Bambina che Contava le Formiche\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.gabriellaganugi.com\/en\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"it-IT\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/8b1a85d3b24e03b76852c443677d23fe\",\"name\":\"graph_user\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"it-IT\",\"@id\":\"https:\/\/www.gabriellaganugi.com\/en\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/25c270fc6e0e7e7a9a93e133925ab83ea843382409a4d3856660078beabecbd7?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/25c270fc6e0e7e7a9a93e133925ab83ea843382409a4d3856660078beabecbd7?s=96&d=mm&r=g\",\"caption\":\"graph_user\"},\"url\":\"https:\/\/www.gabriellaganugi.com\/it\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Finocchi al gratin - GABRIELLA GANUGI","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.gabriellaganugi.com\/en\/fennel-gratin\/","og_locale":"it_IT","og_type":"article","og_title":"Finocchi al gratin - GABRIELLA GANUGI","og_description":"Per 6 persone INGREDIENTI 4 finocchi grandi 200 ml di latte 1 cucchiaio di farina noce moscata 3 cucchiai di parmigiano grattugiato olio extravergine di oliva sale e pepe Quando faccio questa ricetta, preparo sempre molti finocchi in pi\u00f9 da congelare, cos\u00ec sono gi\u00e0 pronti per una serata con poco tempo. 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