from The Magazine Italian Cooking & Living, June/July 2006

• 2 pounds broccoli raab, trimmed and thoroughly cleaned


• 2 tablespoons extra-virgin olive oil


• 1 red bell pepper, core and inner white ribbing removed, diced


• 2 cloves garlic, minced


• freshly ground papper


• 4 fennel bulbs, washed


• 8 ounces fontina cheese, shredded


• salt

Bring a large pot of water to a boil. Add salt and the broccoli raab, and cook for 8 to 10 minutes or until tender but still firm. Drain and set aside. In a nonstick skillet over high heat, warm the olive oil. Add the red pepper, and saute for 5 minutes. Add the garlic and the broccoli raab, season with salt and pepper, and saute for 5 minutes. Keep warm over low heat. Hollow out the fennel bulbs to make an opening. Arrange on individual plates, and distribute the broccoli raab mixture into the cavity of each fennel shell. To serve, sprinkle the filling with the fontina. Serves 4

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