Grilled Fennel with Parma Ham and Mozzarella
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 tuber / n fennel, large (or 2 small)
- salt
- Black pepper from the mill
- 1 lemon (s), juice
- olive oil
- 100 g Parma ham
- 1 large mozzarella (buffalo mozzarella) or 3 small ones
- 0.5 ½ bunch rocket
Print Recipe
Pin Recipe Instructions
- Wash the fennel, cut off the stalk and pull the threads.
- Halve large tubers, then slice approx. 2 cm thick. Save the fennel greens.
- Mix salt, pepper, lemon juice and olive oil into a creamy vinaigrette.
- Grill the fennel slices on the panini grill until they are done and have the typical grill pattern. Then immediately marinate with the vinaigrette in a bowl and let rest covered.
- Wash and dry the rocket, pluck the long stalks off.
- Put the fennel on a plate and pour the vinaigrette over it. Decorate the Parma ham, tear open the mozzarella with your hands and place on the fennel.
- Sprinkle with rocket and fennel greens.
- The amount is enough for 4 people as a starter or for 2 people as a main course. Is particularly suitable for hot days. It can be served as a plate dish or on a platter.
- A well-chilled glass of rose or dry white wine is nice with it.
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