RECIPE TITLE "Finocchi Gratinati con Prosciutto e Parmigiano (Fennel with Prosciutto and Parmigiano)" from
Biba's Taste of Italy: Recipes from the Homes, Trattorie and Restaurants of Emilia-Romagna
Copyright © 2001 by Biba Caggiano.
... more great recipes by Biba Caggiano on our GREAT CHEFS page!
6 servings --- easy
Fennel is a delicious crunchy vegetable that Italians use in many preparations. In Emilia-Romagna, we dip a fennel into oil and salt, or thinly slice it and turn it into a crisp salad. When it is baked with butter and cheese, fennel becomes sweet and absolutely irresistible. This can be served as a side dish (it is great next to any type of roast), as an antipasto or as a light lunch entrée.
2 large round fennel bulbs (about 2 1/2 pounds)
16 thin slices prosciutto (about 1/2 pound)
1/3 to 1/2 cup freshly grated Parmigiano-Reggiano
2 tablespoons unsalted butter, cubed
- Trim off the fennel stalks. Remove any bruised or discolored outer leaves. Trim the base of each fennel bulb and cut it into 6 to 8 wedges, depending on size.
- Place the wedges in a large skillet, cover them with cold water, and add a nice pinch of salt. Bring the water to a boil over medium heat and cook, uncovered, until the fennel is tender but still a bit firm when pierced with a thin knife, 10 to 12 minutes. With a slotted spoon, transfer the slices to paper towels to drain and cool.
- Preheat the oven to 375° F.
- Generously butter a baking dish.
- Loosely wrap a thin slice of prosciutto (or half the slice if they are large) around each fennel wedge, and arrange them in the prepared baking dish. Sprinkle generously with the Parmigiano and dot with the butter. (The dish can be prepared up to this point several hours ahead or overnight. Cover tightly and refrigerate.)
- Place the dish on the middle rack of the oven and bake until the cheese is melted and golden, about 10 minutes. Serve hot.
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A Publishers Weekly Best Book of the Year
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