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Prosciutto-wrapped roasted fennel
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
"Fennel's bold, sweet anise flavor enhances any dish, whether raw or cooked."
Ingredients:
  • 8 thin slices prosciutto
  • 2 small fennel bulbs, trimmed, quartered, cored
  • 82.50 gm dry white wine
  • 510.00 gm salt reduced chicken style liquid stock
  • 18.20 gm extra virgin olive oil
  • Grated parmesan, to serve
Instructions:
  • Preheat the oven to 160°C (180°C for fan-forced). Wrap each fennel quarter with a slice of prosciutto.
  • In a baking dish, lay the fennel. Drizzle with wine, pour the stock over it, cover with foil, and bake for 45 minutes until fennel is tender. Uncover, bake for 15 more minutes until prosciutto is crisp.
  • Transfer the fennel to a serving plate using a slotted spoon. Drizzle with oil, sprinkle with parmesan, and serve.

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