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Ingredients

8 thin slices prosciutto
2 small fennel bulbs, trimmed, quartered, cored
1/3 cup dry white wine
2 cups Massel salt reduced chicken style liquid stock
1 tablespoon extra virgin olive oil
Grated parmesan, to serve

Method

Step 1 Preheat oven to 160°C/180°C fan-forced. Wrap 1 slice of prosciutto around each fennel quarter.
Step 2 Place fennel in a baking dish. Drizzle over wine. Pour over stock. Cover with foil. Bake for 45 minutes or until fennel is tender. Remove foil. Bake, uncovered, for 15 minutes or until prosciutto is crisp.
Step 3 Using a slotted spoon, transfer fennel to a serving plate. Drizzle with oil and scatter with parmesan. Serve.

Prosciutto wrapped roasted fennel

How to make Prosciutto wrapped roasted fennel

Ingredients

Method