Fennel Gratin With Robiola Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 bulbs: fennel trimmed of,
Directions:
: -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
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
Date: Tue, 29 Oct 1996 08:39:08
~0500
Source from luhu.jp
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
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
Date: Tue, 29 Oct 1996 08:39:08
~0500
Source from luhu.jp