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. 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. 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. 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)