Text 7684, 75 rader
Skriven 2011-02-26 05:44:00 av DAVE DRUM (1:261/1381)
Ärende: Gourmet 971
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fennel Gratin w/Pecorino & Lemon
 Categories: Vegetables, Breads, Cheese, Citrus, Poultry
      Yield: 10 servings
 
MMMMM--------------------------TOPPING-------------------------------
      3 tb Butter
    3/4 c  Panko
      1 c  Pecorino-Romano
      1 tb Chopped fresh Italian
           - parsley
  1 1/2 ts Fine grated lemon peel

MMMMM---------------------------GRATIN--------------------------------
      5 tb Olive oil
     12 oz (to 13 oz) onion; halved, in
           - 1/4" slices
      3 lg Garlic cloves; minced
      5 lg Fresh fennel bulbs; trimmed,
           - cored, in 1/4" slices
    1/2 c  Chicken broth
      2 tb Chopped fresh Italian
           - parsley
      1 tb Chopped fresh thyme
  1 1/2 ts Coarse kosher salt
    1/2 ts Black pepper
 
  Ingredient Info: Panko can be found in the Asian foods
  section of most supermarkets.
  
  The technique: Any dish that's topped with breadcrumbs or
  cheese and then browned is considered a gratin.
  
  The payoff: Layers of flavor and texture and a way to
  transform almost any vegetable into something special.
  
  Gratin: Lightly oil shallow 2-quart glass or ceramic baking
  dish. Heat 5 tablespoons oil in large wide pot over medium
  heat. Add onion and garlic; sauté until soft but not brown,
  about 5 minutes. Add fennel; increase heat to medium-high
  and sautéuntil fennel is slightly softened and beginning to
  brown, stirring frequently, about 18 minutes. Stir in broth
  and next 4 ingredients. Reduce heat to medium-low; simmer
  until most of broth is absorbed, about 5 minutes. Transfer
  to dish.
  
  DO AHEAD: Can be made 1 day ahead. Cool slightly; cover and
  chill. Let stand at room temperature 1 hour before baking.
  
  Crumb topping: Melt butter in large nonstick skillet over
  medium heat. Add panko; sauté until golden, about 3 minutes.
  Remove from heat; cool to room temperature. Stir Pecorino,
  parsley, and peel into panko. DO AHEAD: Can be made 1 day
  ahead. Store airtight in refrigerator.
  
  Preheat oven to 425øF. Sprinkle panko mixture over fennel.
  Bake until gratin is heated through and topping is deep
  golden, about 20 minutes. Serve warm.
  
  by Diane Morgan
  
  Bon Appétit | November 2010
  
  Yield: Makes 10 servings
  
  MM Format by Dave Drum - 12 November 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Before eating, always take a little time to thank the food.
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