4 heads fennel
2 oz. butter
1/2 lb. Fontina
How to make Finocchio con Fontina:
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 under the broiler. The dish is done when the cheese has melted.