Finocchi gratinati (fennel gratin)

Fennel loves pork, so we’ve slipped a few prosciutto slices into this cheesy vegie bake.

Recipe «Finocchi gratinati (fennel gratin)» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 6 small fennel bulbs, trimmed, fronds reserved, 50g butter, chopped, 4 slices prosciutto, 40g finely grated parmesan, 35g fresh breadcrumbs .

Ingredients:

• 6 small fennel bulbs, trimmed, fronds reserved 
• 50g butter, chopped 
• 4 slices prosciutto 
• 40g finely grated parmesan 
• 35g fresh breadcrumbs 

Instructions

1. 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.
2. 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.
3. 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.