Fennel and radicchio baked

Ingredients for 4 servings:

• 200 g radicchio
• 100 g fennel
• 50 g Parma ham
• 150 g mountain cheese
• 3 sprigs of thyme
• 20 g butter
• 3 tbsp olive oil
• 2 eggs
• 6 toast bread
• 3 tbsp parsley
• 20 g pine nuts
• 1 garlic clove(s)
• Salt, to taste
• some water

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

simple version

Roast the pine nuts in a grease-free pan until golden brown. Peel the garlic and finely dice. Wash and finely chop the parsley. Cut the Parma ham into larger cubes and finely grate the mountain cheese. Trim the stalk from the fennel bulb and cut into fine strips. Heat the butter in a pan, add the fennel and thyme sprigs, sauté, add a little water, and simmer covered for about 10 minutes. Cut the radicchio into fine strips, rinse with water, and spin dry. Heat the pan, heat the olive oil, briefly fry the radicchio in several batches, and transfer to a bowl. Once all the radicchio is browned, season with salt, stir in the garlic cubes and parsley, and set aside. Heat the pan and fry the Parma ham cubes in the hot, grease-free pan until crispy, then remove. Crack the eggs into a deep plate and whisk with a fork. Cut the toast rolls in half. Place some of the fennel on one-third of the rolls, then some mountain cheese, three cubes of ham, and then the radicchio. Dip the next third of the toast rolls in the beaten egg and then start again (fennel, mountain cheese, ham, radicchio). Dip the remaining toast rolls in the beaten egg, then a few cubes of ham, pine nuts, and mountain cheese. Place the finished toast rolls on a baking sheet lined with baking paper. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit). Bake for 30 minutes and then serve hot. This is a quick and easy way to prepare this dish. You can also make the dish as a real casserole using crustless slices of white bread in a round cake pan with a not-too-large diameter (approx. 20 cm). You will just need considerably more ingredients. I will try this soon and let you know how many ingredients I use.