| 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 <meginny@frontiernet.net>
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