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Finocchi gratinati (fennel gratin)
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Cheesy fennel and prosciutto bake, a delicious twist on classic pork and vegetable dish.
Ingredients:
6 small fennel bulbs, trimmed, fronds reserved
50g butter, chopped
4slicesprosciutto
40g (1/2 cup) finely gratedparmesan
35g (1/2 cup) fresh breadcrumbs
Instructions:
Preheat your oven to 200°C. Boil the fennel in salted water in a large saucepan for 8 minutes until slightly soft. Then, cool it down in cold water, drain, and slice into 1cm-thick pieces.
Layer half of the fennel slices in a greased small ovenproof frying pan or baking dish. Scatter one-third of the butter over the fennel. Arrange the prosciutto on top. Layer the rest of the fennel on top of the prosciutto and dot with half of the remaining butter.
In a bowl, mix parmesan and breadcrumbs together. Sprinkle the mixture over the gratin, add the remaining butter on top. Bake for 15-20 minutes until golden. Finish by garnishing with reserved fennel fronds.