Take, if possible, young fennel. Rinse and cut it into strips with a width of 1 cm.

Immerse it in boiling, salted water and boil, but not until soft (check with fork). Then in a frying pan, melt 50 g of butter and put the fennel, pre-fished out of the water. Season to taste with salt and pepper and stew under a lid for 15 minutes. While stewed fennel, cook the béchamel: melt the remaining butter and mix with flour right in the pan, add the hot milk, nutmeg and salt. Cook until thick)

The bottom of the dish pour sauce, put half of the fennel, sprinkle with grated Parmesan, and top with sliced mozzarella.

Again, the sauce, the second part of the fennel, sauce and Parmesan.

To priporoshit pepper.

Leave in the oven at 180°C for 30 minutes.