Roasted Fennel with Provolone

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Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

3 bulbs fennel, trimmed
Extra-virgin olive oil, as required
8 slices (100 g / 3.5 oz) cooked ham, in 1 cm (1/2”) strips
8 slices Provolone cheese, in 1 cm (1/2”) strips
Shaved Parmesan, to taste

Directions

  1. Preheat oven to 200°C / 400°F.
  2. Cut each fennel bulb into 8 slices, vertically (starting from a rounded edge).
  3. Steam the fennel slices about 10 minutes, or until just tender.
  4. Oil the slices lightly.
  5. Place 8 of the largest slices on a baking sheet. Layer the ham, more fennel slices and cheese over the top, and finish with the smallest slices of fennel.
  6. Brush the top with a little oil and bake on the middle rack for about 20 minutes until the cheese is golden and melted.
  7. Serve on heated plates, drizzled with oil and sprinkled with Parmesan shavings.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2509