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.
