Cook The Book: Baked Fennel With Prosciutto

• 2 1/2 pounds fresh fennel, trimmed and cut into wedges
• 3 ounces thinly sliced prosciutto
• 1/3 cup melted butter
• 1/2 teaspoon coarse sea salt or kosher salt
• Freshly ground black pepper to taste
• 1 cup freshly grated grana Padano or Parmigiano-Reggiano

1. Bring about 4 quarts of water to a boil in a large pot. Drop in the fennel wedges; cook at a gentle boil for 10 to 15 minutes, until you can just pierce them easily with the tip of a sharp knife. Remove wedges from water and drain.
2. Cut the prosciutto slices crosswise into strips about 1/4 inch wide. Set a rack in the middle of the oven, and preheat to 350u0b0F.
3. Coat bottom of the baking dish with a tablespoon or two of the melted butter. Lay fennel wedges in one layer, filling the dish; scatter prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle remaining butter all
4. Bake for 25 minutes, or until top is crusty and golden and edges of prosciutto and fennel are colored and crisp.

fresh fennel, butter, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2008/05/baked-fennel-with-prosciutto-recipe.html (may not work)