The Osteria/Enoteca Re Tarquinia in Lazio serves a dish much like this one. While you could make the succulent gratin with just fennel or just endive, they are especially harmonious together, as the sweetness of the fennel contrasts nicely with the slightly bitter quality of the endive. You can grill the endives rather than braising them. Grilling adds a smokiness that works well with the cheese, but you might not want to light the fire unless you are u
