Roasted Fennel with Prosciutto
2 bulbs fennel, trimmed and cut into 6 wedges each
3 oz. prosciutto, thinly sliced and chopped
grated Parmeggiano-Reggiano, as much as your conscience will allow
butter, for greasing baking dish and dotting fennel before baking
lemon juice, to taste
Heat oven to 350 degrees. Set large pot of water to boil. Add fennel wedges, bring back to boil, and lower heat to gently simmer until fennel is soft, 15-20 minutes.
Meanwhile, butter a small baking dish and set aside. When fennel has cooked through, drain well, and assemble in one layer in baking dish. Top with chopped prosciutto, then cheese. Dot with butter and bake for 30 minutes, or until cheese has melted and turned golden.
Sprinkle with lemon juice and serve immediately.
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