Summary

Ingredients

• 1 large fennel, or 2 small fennel bulbs
• 50 g ham, air-dried, ideally Italian coppa, alternatively also bacon
• 1 teaspoon butter
• 1 tablespoon olive oil, extra virgin, cold-pressed
• 0.5 ½ cup broth, made from concentrate
• 30 g parmesan, freshly rated
• salt
• pepper

Print Recipe Pin Recipe

Instructions

1. Cut off any excess stalks from the fennel bulbs. Cut lengthways and cut out the stalk. Cut the tuber halves into pieces about 1 cm in size. Cut 50 g ham into small pieces.
2. Heat 1 teaspoon butter and 1 tablespoon olive oil in a saucepan and roast the ham. Add the fennel cubes, season with salt and pepper and roast for a few minutes, stirring constantly. Deglaze with 1/2 cup of stock and simmer on open fire for another 10 minutes. Spread 30 g of grated Parmesan over the vegetables and continue to simmer with the lid closed until the Parmesan has melted.