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DIRECTIONS
1. Clean the fennel and cut it into thick slices length-wise. Clean the broccoli rabe as well.2. Heat the oil in a pan and cook the crushed garlic clove along with the fennel and broccoli rabe for 10 minutes. Season with salt and pepper.
3. Preheat the oven to 180 degrees.
4. In a baking dish arrange the following in layers: bechamel sauce, fennel, broccoli rabe and smoked salmon slices.
5. Put the flour, Soy Spread and a pinch of salt in a bowl, then mix it together with your fingertips to form crumbs. Sprinkle them over the baking dish.
6. Bake 30 minutes.
INGREDIENTS
600 g
fennel
200 g
smoked salmon
300 g
broccoli rabe
1
clove of garlic
2 tablespoons
extra virgin olive oil
150 g
flour
100 g
OraSì Soy Spread
500 ml
Bechamel sauce
to taste
salt and pepper
INGREDIENTS
600 g fennel200 g smoked salmon
300 g broccoli rabe
1 clove garlic
2 tablespoons extra virgin olive oil
150 g flour
100 g OraSì Soy Spread
500 ml bechamel sauce
salt and pepper to taste
DIRECTIONS
1. Clean the fennel and cut it into thick slices length-wise. Clean the broccoli rabe as well.2. Heat the oil in a pan and cook the crushed garlic clove along with the fennel and broccoli rabe for 10 minutes. Season with salt and pepper.
3. Preheat the oven to 180 degrees.
4. In a baking dish arrange the following in layers: bechamel sauce, fennel, broccoli rabe and smoked salmon slices.
5. Put the flour, Soy Spread and a pinch of salt in a bowl, then mix it together with your fingertips to form crumbs. Sprinkle them over the baking dish.
6. Bake 30 minutes.
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