| 1 | A delightful way to eat fennel, where the outer leaves are scoops for an unctuous cheesy filling. |
| 2 | This is an unusual, rich dish that requires merely a green salad and some warm bread to go with it. |
| 3 | Cut the fennel in half down the middle. |
| 4 | Cook in boiling water for 10 minutes or until tender. |
| 5 | Drain. |
| 6 | Remove the leaves in the centre, taking great care not to break them. |
| 7 | Leave one complete layer of leaves so that a small bowl is formed in which to pour the cheese. |
| 8 | The leaves you have removed will serve as scoops to eat the cheese. |
| 9 | Some of the broader ones can be cut in half down the middle. |
| 10 | Put these to one side. |
| 11 | In a small saucepan melt the butter, and gently fry the shallots until soft. |
| 12 | Pour on a little of the milk. |
| 13 | Crumble in the blue cheese, cut the fontina or caciotta into small cubes, and put these in the pan together with the ricotta. |
| 14 | Stir together, heating gently until melted, adding more milk if required, to make a homogeneous, creamy consistency. |
| 15 | Pour into the fennel "bowls", and finish under a hot grill so that the cheese just begins to brown and bubble. |
