Fennel Gratin With Robiola

Course : Italian
Source:
Serves: 4
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Ingredients:

2 medium fennel bulbs -- trimmed of stalks
1 cup bechamel sauce -- see * note
4 ounces fontina cheese -- grated
8 ounces robiola cheese
2 ounces fresh bread crumbs -- lightly toasted under a broiler
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
2 medium fennel bulbs -- trimmed of stalks
1 cup bechamel sauce -- see * note
4 ounces fontina cheese -- grated
8 ounces robiola cheese
2 ounces fresh bread crumbs -- lightly toasted under a broiler
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
 

Preparation / Directions:

* Note: See the "Bechamel Sauce" recipe which is included in this collection. Preheat oven to 450 degrees. Bring 4 quarts water to boil and add 2 tablespoons salt. Butter 4 small round (4-inch 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-ounce 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. Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5614)


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