| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
New, Text, Import |
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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