Everyone has ingredients they can't resist. Favorite foods that are always kept on hand; items that, when spotted on restaurant menus make a dish impossible not to order. For my mother, it's artichoke hearts. For my boyfriend, it's bacon. For me, it's fennel. Fronds, shavings, wedges—I love the crunchy, sweet, licorice-flavored vegetable in all its incarnations.
Today's Cook the Book recipe, excerpted from Lidia's Italy, is for Baked Fennel with Prosciutto. This Roman dish is straight from the heart of Italian cooking, combining best-quality ingredients with simple preparation methods. Toss everything together hours ahead, store it in the fridge, and then pop it in then oven a bit before dinner.
Salty Prosciutto, fragrant cheese, sweet fennel, and a drizzle of butter. Who could resist that?
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