Fennel Baked With Ham and Tomatoes
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 4medium heads of fennel, cut in quarters
- ½cup extra-virgin olive oil
- 1clove garlic, minced (green part removed)
- 4slices cooked ham, cut in strips
- 2cups Italian tomatoes, chopped, with their juice
- Coarse salt and freshly ground pepper to taste
- ½cup dry bread crumbs
- ½cup freshly grated Parmesan cheese
Nutritional analysis per serving (4 servings)
501 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 23 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 12 grams sugars; 17 grams protein; 924 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Blanch the fennel blubs and drain them. Pour the oil into a baking dish that can be used both on top of the stove and in the oven. Add garlic, fennel and ham, cook over a medium heat until they just begin to turn golden.
- Step 3
Add tomatoes, salt and pepper. Cook over low heat five minutes.
- Step 4
Sprinkle on the bread crumbs and cheese. Bake for 15 to 20 minutes, or until the top is browned and bubbling.
Private Notes
Comments
Funny to see that no one has ever left a note here. This old recipe from the 90s turns out to be a very good way to use leftover ham without using a creamy sauce or much cheese. Cutting the recipe in half I used 8 ounces of ham, a 15 oz can of fire roasted chopped tomatoes, and 2 small fennel bulbs, sliced rather than quartered. I've also made it with mushrooms. Very nice on rice.
A bland dish. I increased the garlic and added some rosemary and thyme, which helped a bit. I used 2 fennel bulbs instead of 4. Seemed like the tomatoes overpowered the subtle aromatic quality of the fennel.
Funny to see that no one has ever left a note here. This old recipe from the 90s turns out to be a very good way to use leftover ham without using a creamy sauce or much cheese. Cutting the recipe in half I used 8 ounces of ham, a 15 oz can of fire roasted chopped tomatoes, and 2 small fennel bulbs, sliced rather than quartered. I've also made it with mushrooms. Very nice on rice.
Advertisement