Fennel Gratin

Clean the fennel, cut in half, rinse and cook in boiling water for approx. ten minutes.

Rinse tomatoes, remove stalks and cut crosswise with a sharp kitchen knife. Pour boiling water over them and remove the skin. Cut tomatoes into quarters.

Remove fennel from water. Remove the fennel greens and cut the bulbs into quarters as well.

Grease a large gratin dish or small molds with a small amount of broiler butter. Fill in fennel and tomatoes alternately. Roll up Parma ham and cut into small rolls. Place ham rolls between fennel and tomatoes. Spread remaining broiler butter in thin slices evenly over vegetables. Sprinkle pine nuts and parmesan on top. Bake the casserole in the heated oven at 175 degrees for twenty minutes.

Tip: The gratinated vegetables taste excellent with grilled or possibly short-fried meat.

Tip: Always use an aromatic ham, this gives your dish a wonderful touch!

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