Fennel And Endice Gratin

• 2 large or 4 small bulbs fennel
• 2 large or 4 small heads Belgian endive
• 4 tablespoons extra-virgin olive oil or unsalted butter
• salt and freshly ground pepper
• about 1 cup water or vegetable or chicken stock
• 1 cup (about 5 ounces) crumbled gorgonzola cheese, dolcelatte preferred, or equal parts of parmesan and fontina cheese
• toasted bread crumbs for dusting (optional)

1. Quarter fennel lenghtwise and remove central cores. Trim away bruised outer leaves. If bulbs are very large, cut into eighths. Cut endives in half lenghtwise, but keep stems intact. heat oven to 450 degrees
2. Warm 2 tablespoons olive oil or butter in saute pan over medium heat. Add fennel and cook, turning as needed until golden 5 to 8 minutes. Season lightly with salt and pepper, then add about 1/2 cup water or stock and cover. Cook until very tender, about 10 minutes. Transfer tp plate.
3. Warm remaining 2 tablespoons olive oil or butter in same pan over medium heat. Add endive and cook, turning as needed until golden about 5 to 8 minutes. Season lightly with salt and pepper, then add 1/2 cup remaining water or stock and cover. Cook until very tender, about 8 minutes. Remove from heat.
4. Combine endive and fennel in large gratin dish or 4 individual dishes. Sprinkle with bread crumbs, if desired. Bake until cheese is melted 4 to 8 minutes. Serve immediately.

fennel, endive, extravirgin olive oil, salt, water, gorgonzola cheese, bread crumbs for

Taken from www.epicurious.com/recipes/member/views/fennel-and-endice-gratin-50006127 (may not work)