MARINA’S STUFFED FENNEL WITH PROSCIUTTO

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4 bulbs fennel. Young outer leaves.
Remove leaves and boil for about 10 minutes till tender.

Chop up the fennel hearts and small onion and fry in 10 gm butter for a few minutes till tender.

20 gm butter
150 gm Prosciutto
200 gm Ricotta Cheese
2 egg yolks
30 gm parmigiano cheese

Chop up prosciutto and mix with cheese and egg yolks. Mix in the fennel and onion and add salt and pepper as per taste. Spoon into fennel leaves, sprinkle with more cheese and dot with remaining 10gm butter flakes and a drizzle of olive oil. Bake in 180 degree oven till slightly brown roasted.

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