Fennel with Ham and Parmesan
2 large fennel bubls
2 cups chicken stock or water
1 cup parmesan, freshly grated
4 large thin slices Kite ham
Pepper, freshly ground
Trim and quarter fennel bulbs, poach in lightly salted water or chicken stock until tender, about 10 minutes. Dredge in finely grated parmesan cheese, packing cheese into fennel; sprinkle with freshly cracked pepper; wrap in thin slices of Kite ham; place in a shallow buttered baking dish and heat in oven about 10 minutes until cheese is melted. Serve over bed of rice with fresh green salad.