Ingredients
2 large or 4 small bulbs fennel
2 large or 4 small heads Belgian endive
4 tablespoons extra-virgin olive oil or unsalted butter
salt and freshly ground pepper
about 1 cup water or vegetable or chicken stock
1 cup (about 5 ounces) crumbled gorgonzola cheese, dolcelatte preferred, or equal parts of parmesan and fontina cheese
toasted bread crumbs for dusting (optional)
Preparation
Quarter fennel lenghtwise and remove central cores. Trim away bruised outer leaves. If bulbs are very large, cut into eighths. Cut endives in half lenghtwise, but keep stems intact. heat oven to 450 degrees
Warm 2 tablespoons olive oil or butter in saute pan over medium heat. Add fennel and cook, turning as needed until golden 5 to 8 minutes. Season lightly with salt and pepper, then add about 1/2 cup water or stock and cover. Cook until very tender, about 10 minutes. Transfer tp plate.
Warm remaining 2 tablespoons olive oil or butter in same pan over medium heat. Add endive and cook, turning as needed until golden about 5 to 8 minutes. Season lightly with salt and pepper, then add 1/2 cup remaining water or stock and cover. Cook until very tender, about 8 minutes. Remove from heat.
Combine endive and fennel in large gratin dish or 4 individual dishes. Sprinkle with bread crumbs, if desired. Bake until cheese is melted 4 to 8 minutes. Serve immediately.
