For two:
Rinse and dry one fennel bulb. Cut it in half, then half again from top to bottom. Save some of the tender fern-like leaves. In a small pan, add fennel to 1 1/2 cup chicken broth. On high heat, cover, and cook 15 minutes until fennel is fork- tender. Place fennel in small baking dish or oven-proof gratin plate. Reduce remaining broth to 1/3 cup. Pour over fennel. Sprinkle with fennel leaves, 2 oz. crumbled gorgonzola and 1 T. bread crumbs. Bake at 375 for 15-20 minutes until cheese melts.
We had ours with a lamb kebob and smashed red potatoes. We always eat well on Wednesday nights in honor of Top Chef!
Comments (3)
This sounds so good. I love fennel, but I think the only cheese I've used with it is parmigiano.
Posted by Cindy Ruth | August 27, 2009 8:09 AM
Posted on August 27, 2009 08:09
I am drawn to recipes with either goat cheese or gorgonzola. This one sounds yummy!
Posted by nancyhol | August 28, 2009 8:57 AM
Posted on August 28, 2009 08:57
I love the idea of your Wed. Night ritual in honor of Top Chef. So you and so cute.
Posted by Barb Cabot | September 1, 2009 5:58 AM
Posted on September 1, 2009 05:58