---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Fennel Gratin With Robiola
 Categories: New, Text, Import
      Yield: 4 servings
 
 
        2    bulbs fennel trimmed of
  :          -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
 
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