Treviso- gratin of Treviso with blue cheese

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Treviso gratin with fennel and blue cheese
1-2 persons
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
Freshly ground black pepper
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
Another of my favourite recipes with Trevisa is something I first tasted in a small restaurant in a hillside village in Umbria

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