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4 small heads of fennel
2 ounces butter
1/4 pound Fontina cheese
Nutmeg
Salt
Broth
1/4 cup Parmesan
Trim the long stalks from the fennel. If the thick outer leaves are bruised or discolored, remove them. Cut the fennel lengthwise through its bulbous base into 1/4 inch slices.
Place the slices in boiling water for 5 minutes. Cook uncovered until the slices are tender but still a bit firm. Using a slotted spoon, transfer to a paper towel to drain.
Put fennel slices in a buttered baking dish, alternating a layer of fennel with slices of Fontina cheese and butter. Sprinkle lightly with salt and nutmeg. Add a ladle of broth. Sprinkle Parmesan cheese on top.
Cook under a hot broiler. The dish will be ready when the cheese has melted.
Serve 4. Enjoy with Mosby Pinot Grigio.
Recipe from Jeri Mosby's Cucina, Mosby Winery.
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