Stuffed Fennel

Rinse the fennel bulbs, remove the core, remove the green and pull the strings from the leaves. Blanch the leaves in hot water for a few minutes and put them on a tray. Soak the rolls in water and mix with the tartar, eggs, season with salt and pepper. In the minced mixture chopped fennel greens form. Fill in the leaves.

Cut boiled ham into narrow strips and let out in a frying pan, form on the filled fennel leaves. Bake at 170 °C for approx.

10 min in the oven form.

Tip: It is best to use your favorite ham – then your dish will taste twice as good!

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