35 minutes

fennel, 4
smoked provola, 1,7 oz
extra virgin olive oil, to taste
salt, to taste

For the withe sauce without milk:
boiled water remain from the fennel, 13,5 fl. oz
extra virgin olive oil, 1 oz
pastry flour, 1,7 oz


Boil the fennel in boiled water lightly salted for a couple of minutes, without cook them totally. Drain them and saving the boiled water.
Prepare the withe sauce. Mix the oil and the flour and add the water of fennel and salt. Stir until the mixture become dense.
Cut in pieces the provola and make the pie in a oven pan with a layer of withe sauce and one of fennel and provola. Put in the oven at 356°F for 20 minutes and in the last minutes activate the grill function for have a gratin effect.

Thanks to Angolo Zuccherino.