Recipes from Italy
Four heads fennel
2 oz. butter
1/2 lb. Fontina
nutmeg
broth
salt
Clean the fennel and cut lengthwise. Boil for 5 mins. in salted water and drain. In a buttered baking dish, alternate a layer of fennel with slices of Fontina and butter.
Sprinkle with salt, very lightly with nutmeg. Add a ladleful of broth and put it under the broiler. The dish is done when the cheese has melted.
Serves 4
Enrico Massetti was born in Milan, Italy. Now he lives in Washington, DC, USA. Still, he regularly visits his hometown and enjoys going around all the places in his home country especially those he can reach by public transportation. Enrico loves writing guide books on travel in Italy to help his friends that go to Italy to visit and enjoy his old home country. He also publishes books on the Argentine tango dance.
You can reach Enrico at enricomassetti@msn.com.
