This gratin of fennel wedges and strips of prosciutto drizzled with butter and topped with Grana Padano or Parmigiano-Reggiano, then baked until golden, is rich, aromatic, and irresistible. It’s also quite convenient, since you can set up the baking dish hours ahead, keep it refrigerated, then pop it into the oven just before dinner. You can make this without prosciutto or substitute bacon, and it will be delicious, but it’s even better with prosciutto. Keep in mind that the cooking of prosciutto and cheese concentrates the saltiness, but the sweetness of the fennel brings it all into balance. Serve hot for best results.
Recipe information
Yield
serves 6
Ingredients
Recommended Equipment
Preparation
Step 1
Bring about 4 quarts of water to the boil in a large pot. Drop in the fennel wedges, and cook them at a gentle boil for 10 to 15 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well.
Step 2
Cut the prosciutto slices crosswise into strips, about 1/4 inch wide. Set a rack in the middle of the oven; preheat to 350˚.
Step 3
Coat the bottom of the baking dish with a tablespoon or two of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Add salt and pepper. Drizzle the remaining butter all over. Finally, sprinkle over it the grated cheese, covering the whole dish evenly.
Step 4
Bake the dish for 25 minutes, or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.
