---------- 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
   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
   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