Fennel loves pork, so we’ve slipped a few prosciutto slices into this cheesy vegie bake.
- Preheat oven to 200°C. Cook the fennel in a large saucepan of boiling salted water for 8 minutes or until it just starts to soften. Refresh under cold water. Drain. Cut into 1cm-thick slices.
- Place half the fennel slices in a greased small ovenproof frying pan or baking dish. Top with one-third of the butter. Top with the prosciutto. Top with the remaining fennel and half the remaining butter.
- Combine the parmesan and breadcrumbs in a bowl. Sprinkle the mixture over the gratin. Top with remaining butter. Bake for 15-20 minutes or until golden. Top with reserved fennel fronds.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set