Fennel And Prosciutto With Two Cheeses

• 2 medium fennel bulbs
• 2 tsp (10 mL) butter
• 2 tsp (10 mL) olive oil
• 1 small onion, finely chopped
• 1/4 cup (50 mL) diced prosciutto cotto or ham
• 1/3 cup (75 mL) chicken stock
• 1/4 cup (50 mL) grated Parmesan Cheese
• 2 tbsp (25 mL) grated Emmenthal cheese
• Freshly ground black pepper

1. 1. Prepare fennel by trimming base and peeling outer layer if tough or spotted with brown. Chop off stalks if woody. Quarter the fennel, keeping sections intact, then rinse under water.
2. 2. In a large wide frying pan, heat butter and oil over medium-low heat. Add onion and cook until tender, about 5 minutes. Add prosciutto and fennel; cook, stirring for 5 minutes. Add stock; bring to the boil. Cover, reduce heat to low; simmer, turning fennel occasionally until tender but not mushy, from 8 to 10 minutes.
3. 3. Meanwhile, stir cheeses together. Arrange fennel in a serving dish, scattering prosciutto and onion over top. Sprinkle cheese. Cover until cheese has melted slightly, about 1 minute. Sprinkle with pepper and serve.

fennel bulbs, butter, olive oil, onion, ubc, chicken, ubc, emmenthal cheese, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/fennel-and-prosciutto-with-two-cheeses-50024721 (may not work)