Name: Baked Fennel with Gorgonzola
Yield: 8
Ingredients: Fennel, untrimmed - 4 bulbs; Chicken broth - 1 ¾ cups; Gorgonzola cheese - 4 ounces; Dried bread crumbs - 2 tablespoons; Salt to taste - 2 tablespoons

Ingredients for - Baked Fennel with Gorgonzola

1. Fennel, untrimmed 4 bulbs

2. Chicken broth 1 ¾ cups

3. Gorgonzola cheese 4 ounces

4. Dried bread crumbs 2 tablespoons

5. Salt to taste 2 tablespoons

How to cook deliciously - Baked Fennel with Gorgonzola

1 . Stage

Rinse fennel. Trim off stems, and reserve about 1 cup of the tender green leaves. Trim any bruises or dry looking areas from fennel. Cut each bulb in half from stem through root end.

2 . Stage

Lay fennel bulb pieces in a 10 inch frying pan, and add broth. Cover, and bring to a boil on high heat. Simmer until fennel is tender when pierced, 20 to 25 minutes. Transfer fennel to a shallow casserole, 9 to 10 inched wide; lay cut side up.

3 . Stage

Boil broth, uncovered, on high heat until reduced to about 1/2 cup. Stir in about half the fennel leaves. Spoon mixture evenly over fennel.

4 . Stage

Mash cheese with bread crumbs. Dot mixture evenly over fennel. If making ahead, cover and chill up to 1 day. Also wrap remaining fennel leaves in a towel, seal in a plastic bag, and chill.

5 . Stage

Bake casserole, uncovered, at 375 degrees F (190 degrees C) until cheese begins to brown and fennel is hot, about 20 minutes. Tuck remaining leaves around fennel. Season to taste with salt.