Recipes

Treviso- gratin of Treviso with blue cheese

Print Friendly, PDF & Email

image
Treviso gratin with fennel and blue cheese
1-2 persons
Ingredients:
1-fennel bulb
1 heads of Treviso or radicchio salad
150g dolce latte or other soft blue cheese I used Bastianse blauw from Marqt
Fresh mint, finely chopped
20g Pecorino or parmesan cheese
1tbsp fresh breadcrumbs
2tbsp olive oil
Salt
Freshly ground black pepper
Method:
Trim the top off the fennel and cut lengthwise into 7- 8 pieces. Blanch in salted boiling water for 4 minutes.
Trim off the bottom of the salad, cut into quarters. Fry for a few minutes in olive oil, season well
Cut the cheese into thin slices
Grease an ovenproof dish and arrange the fennel and Treviso /radicchio in the dish with the slices of cheese in between
Top with the chopped mint and the grated cheese, followed by the breadcrumbs and a little olive oil
Place under the grill for 5 minutes
Enough for 2 persons. Just!!!I ate it all myself
image
image
Another of my favourite recipes with Trevisa is something I first tasted in a small restaurant in a hillside village in Umbria

Leave a Reply

Your email address will not be published. Required fields are marked *