Recipe by Christine L.
"This make ahead dish will impress your guests, and is simple to prepare. You don't need to tell them how simple."
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1 3/4 cups
dried bread crumbs
salt to taste
I felt the Gorgonzola completely masked the flavor of the fennel and did not go well with the licorice taste of the fennel at all.
This was the first time I ever cooked fennel. We have always eaten it thinly sliced and very cold as an appetizer. I followed the directions except had to add a bit more broth and cook longer because I used a simmer that was too slow. We served it with a slice of left over pizza and it was a great combination. I plan to serve it at Christmas to surprise the children.
I personally loved the combination of the gorgonzola and fennel. My husband found it to be a winner too. I prepared it for some friends and well some loved it, others didn't like the combination of the cheese with fennel, but I think it's because they aren't fennel fans to begin with....
This was an excellent and easy use of Fennel. We topped this with a mix of Gorgonzola and Feta with Fresh Garlic. The Feta helped tone down the Gorgonzola and allowed the delicate sweet Ainse flavor of the fennel to come through.
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Fennel with Gorgonzola
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 42
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