Summary

Ingredients

• 4 tuber / n fennel, with green
• 0.5 ½ lemon (s), juice it
• 1 onion (s)
• 2 cloves garlic)
• 25 g pine nuts
• 25 g walnuts
• 2 tablespoon breadcrumbs
• 2 tablespoon olive paste
• 1 tablespoon butter
• 1 tablespoon olive oil
• 4 tablespoon parmesan, freshly grated
• 2 beefsteak tomato (s), ripe
• salt
• pepper
• 4 slices Parma ham
• Butter, for greasing

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Instructions

1. Clean the fennel bulbs, put the greens aside, wash, cut in half lengthways.
2. Bring the water with lemon juice and a heaped teaspoon of salt to the boil. Add the fennel halves and cook for 10 minutes, then rinse in cold water and drain well, collect the cooking stock.
3. Grease a baking dish well.
4. Peel garlic, chop. Peel and dice the onion. Grind pine and walnut kernels, mix with breadcrumbs and olive paste. Mix the nut mixture with the parmesan, season with salt and pepper.
5. Scald beef tomatoes, peel off the skin, dice.
6. Heat butter with olive oil, sauté finely chopped fennel greens, onion and garlic in it, stir in diced tomatoes, season with salt and pepper. Spread the mixture on the bottom of the baking dish.
7. Brush the fennel halves with the nut-parmesan paste on the cut side and place in the baking dish. Pour some fennel stock over. Baked in a preheated oven at 200 degrees for approx. 20 minutes.
8. Spread two halves of fennel, a slice of Parma ham and some oven vegetables on each plate and serve warm.