Fennel Gratin With Robiola

* Exported from MasterCook II *

FENNEL GRATIN WITH ROBIOLA

Recipe By :MOLTO MARIO SHOW #MB5614
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
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2 bulbs fennel trimmed of stalks
1 cup bechamel sauce (white sauce)
4 ounces fontina cheese, -- grated
8 ounces robiola cheese
2 ounces 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 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

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