Fennel in a nut-parmesan crust

Ingredients for 4 servings:

• 4 bulbs fennel, with greens
• ½ lemon(s), juice
• 1 onion(s)
• 2 garlic cloves
• 25 g pine nuts
• 25 g walnuts
• 2 tbsp breadcrumbs
• 2 tbsp olive paste
• 1 tbsp butter
• 1 tbsp olive oil
• 4 tbsp Parmesan, freshly grated
• 2 beefsteak tomatoes, ripe
• Salt
• pepper
• 4 slices of Parma ham
• Butter, for greasing

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the fennel bulbs, set aside the green parts, wash them, and halve them lengthwise. Bring water to a boil with lemon juice and a heaped teaspoon of salt. Add the fennel halves and cook for 10 minutes, then rinse in cold water and drain well, reserving the cooking liquid. Grease a casserole dish well. Peel and chop the garlic. Peel and dice the onion. Grind the pine nuts and walnuts, mix with the breadcrumbs and olive paste. Mix the nut mixture with Parmesan, season with salt and pepper. Blanch the beef tomatoes, peel off the skins, and dice them. Heat butter with olive oil, sauté the finely chopped fennel greens, onion, and garlic, stir in the diced tomatoes, season with salt and pepper. Spread the mixture on the bottom of the casserole dish. Brush the cut side of the fennel halves with the nut-Parmesan paste and place them in the casserole dish. Pour over a little fennel stock. Bake in a preheated oven at 200°C for about 20 minutes. Arrange two fennel halves, a slice of Parma ham, and some roasted vegetables on each plate and serve warm.