Fennel gratin with robiola

4 Servings

Ingredients

Quantity Ingredient
2 bulbs fennel trimmed of
Date: Tue, 29 Oct 1996 08:39:08

Directions

: -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 ¼-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 ~0500

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