Fennel And Prosciutto With Two Cheeses – a delicious recipe with fennel bulbs, butter, olive oil, onion, u00bc, chicken. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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.
161
kcal
Calories
11
g
Fat
2
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 medium fennel bulbs, 2 tsp (10 mL) butter, 2 tsp (10 mL) olive oil, 1 small onion, finely chopped, and more.
Yes, Fennel And Prosciutto With Two Cheeses falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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