VEGGIES BAKED FENNEL w/PROSCIUTTO

By BobD

Ingredients

• Recommended Equipment:
• Serves 6
• Finocchi alla Parmigiana con Prosciutto
• 2- 1/2 pounds fresh fennel, trimmed and cut into wedges
• 3 ounces thinly sliced prosciutto (preferably di Parma or di San Daniele)
• 1/3 cup melted butter
• 1/2 teaspoon coarse sea salt or kosher salt
• Freshly ground black pepper to taste
• 1 cup freshly grated Grana Padano or Parmigiano- Reggiano
• A 9-by-13-inch baking dish or shallow casserole

Details

Servings 6
Adapted from lidiasitaly.com

Preparation

Step 1

Bring 4 quarts of water to a boil in a large pot. Drop in the fennel wedges, and cook them at a gentle boil for 10 to 15 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well.

Cut the prosciutto slices crosswise into strips, about 1/4-inch wide. Set a rack in the middle of the oven; preheat to 350 degrees.

Coat the bottom of the baking dish with a tablespoon or two of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle the remaining butter all over. Finally, sprinkle over it the grated cheese, covering the whole dish evenly.

Bake the dish for 25 minutes, or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.