| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 | Bulbs fennel trimmed of stalks |
| 1 Tasse | Bechamel sauce (white sauce) |
| 4 x ca. 30 g | Fontina cheese, ; grated |
| 8 x ca. 30 g | Robiola cheese |
| 2 x ca. 30 g | Fresh bread crumbs, ; lightly toasted under broiler |
| | salt |
| | pepper |
|
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.
|
|
Anmerkungen zum Rezept:
keine |
