Fennel gratin with robiola

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Recipe by: aminica

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 bulbs fennel trimmed of
: -stalks
1 c bechamel sauce (white
: sauce)
4 oz fontina cheese, -- grated
8 oz robiola cheese
2 oz fresh bread crumbs, --
: lightly toasted under
: broiler
: Salt and pepper to taste

Preheat oven to 450 degrees.

Bring 4 quarts water to boil and add 2 tablespoons salt.

Butter 4 small round (4" diameter) earthenware gratin or shallow sauce
dishes

Halve fennel bulbs and cut into 1/4-inch thick slices. Place in
boiling water and blanche until very tender, 8 to 10 minutes. Drain
in a colander over sink and set aside until cool enough to handle.
Mix tepid fennel with bechamel sauce and fontina and mix well. Divide
evenly among 4 gratin dishes and pat down with back of spoon.

Bake in top half of oven for 25 minutes until bubbling and hot.
Remove from oven. Place 2 ounces. dollop or square of robiola in
center of each dish, sprinkle bread crumbs over robiola and place in
oven 5 to 6 more minutes, until robiola is hot and soft and crumbs
have melted in. Remove. Allow to stand 3 minutes before serving.

Yield: 4 servings

Recipe By :MOLTO MARIO SHOW #MB5614

Date: Tue, 29 Oct 1996 08:39:08
~0500