| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Import, New, Text | 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 <[email protected]>
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