Fennel Gratin With Robiola Recipe - Cooking Index
Fennel Gratin With Robiola Recipe - Cooking Index
| 2 | Fennel bulbs - trimmed of stalks | |
| 1 cup | 237ml | Bechamel sauce - see * note |
| 4 oz | 113g | Fontina cheese - grated |
| 8 oz | 227g | Robiola cheese |
| 2 oz | 56g | Fresh bread crumbs - lightly toasted |
| Under a broiler | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
* 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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