INGREDIENTS: 3 medium-size fennel
100 grams of diced ham (one slice thickness)
100 grams of ham
100 grams of fontina
100 grams of butter
the stock of a dice (a little less than half a liter)
salt and pepper
100 grams of diced ham (one slice thickness)
100 grams of ham
100 grams of fontina
100 grams of butter
the stock of a dice (a little less than half a liter)
salt and pepper
PROCEEDINGS
Wash the fennel and cut into wedges, then blanch them three or four minutes to soften slightly.
Cut the slices into cubes of ham, cured ham and fontina cheese in thin strips.
Place the blanched fennel in a bowl, in a single layer, season with salt and pepper lightly placing some noisettes of butter here and there along with the diced ham.
Sprinkle all with 4 or 5 ladles of broth, cover the bowl with a lid and bake at 230 degrees for 10 minutes. Continue cooking for another 15 minutes at 180 degrees uncovered. Stir gently and cook the fennel in the bowl for 3 or 4 minutes. Then lay out the cheese and continue cooking for another 2 minutes at 180 degrees. Allow to cool in oven for 5 minutes and serve.
Cut the slices into cubes of ham, cured ham and fontina cheese in thin strips.
Place the blanched fennel in a bowl, in a single layer, season with salt and pepper lightly placing some noisettes of butter here and there along with the diced ham.
Sprinkle all with 4 or 5 ladles of broth, cover the bowl with a lid and bake at 230 degrees for 10 minutes. Continue cooking for another 15 minutes at 180 degrees uncovered. Stir gently and cook the fennel in the bowl for 3 or 4 minutes. Then lay out the cheese and continue cooking for another 2 minutes at 180 degrees. Allow to cool in oven for 5 minutes and serve. 
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