Fennel gratin with robiola

 
                            FENNEL GRATIN WITH ROBIOLA
 
 Recipe By     :MOLTO MARIO SHOW #MB5614
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        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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