PROSCIUTTO AND FENNEL CASSEROLE

PROSCIUTTO AND FENNEL CASSEROLE Serves 4

2 to 3 small fennel bulbs, trimmed and sliced lenthwise into 1/4 inch thick slices

1 tsp. salt and 1/4 tsp. freshly ground pepper

4 Tbsp. reserved fronds, trimmed off of the stems and chopped

5 or 6 slices prociutto (Italian ham) cut into 2 inch squares

1/2 ea. large yellow and red bell peppers julienned into 2 inch long slices

2 tomatoes , seeded and sliced thin or 12 to 15 grape tomatoes halved

2 Tbsp. melted butter

1 Tbsp. olive oil

1/2 cup . Parmesan cheese freshly grated

METHOD:

Spread 1 Tbsp. butter on the bottom and sides of a 9 x 13 in. oven proof casserole dish.

Boil fennel for about 10 minutes. Drain and lay on the bottom of the casserole. Season with salt and pepper.

Lay prosciutto pieces over the fennel spreading evenly.

Sprinkle a scant 1/4 cup parmesan cheese over the prosciutto.

Spread the bell pepper slices over all, top with tomatoes and top with remaining parmesan cheese. Drizzle with good quality olive oil mixed with 1 Tbsp. melted butter.

Sprinkle chopped fronds over the top and bake in a 350 oven for about 35 minutes or til prosciutto is somewhat crisp.

This is perfect with roasted, grilled or fried chicken, or breaded chicken breasts.