---------- 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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