Fennel with ham and Parmesan

Ingredients for 6 servings:

• 2 large fennel
• 3 tbsp lemon juice
• 6 tbsp olive oil
• Parmesan, amount according to budget and taste
• 50 g pine nuts
• e.g. raw ham, e.g. Parma ham, Serrano ham
• salt and pepper
• Sugar
• chili flakes

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Buffet portions

Halve the fennel bulbs, remove the stalks, and slice as thinly as possible. Lightly knead the fennel with lemon juice and olive oil and season with salt and pepper. Let it marinate for at least an hour, then season again with salt, pepper, lemon juice, chili flakes, and sugar. Roast the pine nuts in a pan without fat. To serve, tear the ham into smaller pieces and arrange them on a platter or plate around the edge of the plate. Place the fennel in the center of the plate. Use a vegetable peeler to shave the Parmesan cheese and sprinkle it all over the dish. Sprinkle the pine nuts on top at the end. It’s great on a buffet or delicious as a light dinner or appetizer.