Fennel Gratin with Robiola

Categories: New | Text | Import

Serves: 1 Servings

Ingredients:

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

Instructions:
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

Posted to MC-Recipe Digest V1 #267

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

From: Meg Antczak

Previous: Fennel Gratin with Parmesan Cheese | Next: Fennel Mushroom and Parmesan Salad