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Stuffed Fennel Bulbs
4 Fennel Bulbs
50 gr prosciutto cotto or pancetta chopped in small pieces
1/2 cup minced carrot
1/2 cup minced parsley
1/2 cup minced onion
3 large garlic cloves, thinly sliced
1 tsp salt
250gr ground beef or ground pork
2 teaspoons dried oregano
1/4 White Wine
1 cup broth or water
1/2 cup Parmesan cheese
Boil fennel bulbs in salted water until tender.
In a large pan, cook the prosciutto cotto or pancetta in the oil over medium heat, stirring occasionally, until crisp, about 5 minutes. Add the carrot, parsley, onion, garlic and salt and cook over moderate heat, stirring occasionally, until just starting to brown, about 5 minutes. Add the ground meat and oregano and cook, breaking up the meat with a wooden spoon, until no pink remains, about 8 minutes.
Add the wine and cook, stirring, until nearly evaporated, about 3 minutes. Add the stock and bring to a simmer. Cook over moderately low heat, stirring occasionally, until slightly reduced, about 30 minutes. Season with salt and pepper
Cut the fennel bulbs in half and core out the center. Stuff each half with the fennel sauce. Top with the parmesan cheese and broil until the cheese is crisp.