Fennel antipasti on Bresaola

Name: Fennel antipasti on Bresaola
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 Fennel tuber (approx. 400 g each); 4 Stem/s Thyme; 100 g Lamb's lettuce; 4 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 4 TABLESPOONS Balsamic vinegar; 8 Disc/s Bresola (air-dried beef ham); 20 g Parmesan (piece)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

The family rejoices when the ham is air-dried. And Parmesan slicer by Parmesan slicer spreads quiet rejoicing all around

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 Fennel tuber (approx. 400 g each)
4 Stem/s Thyme
100 g Lamb's lettuce
4 TABLESPOONS Oil
7-10 Tbsp salt, pepper
4 TABLESPOONS Balsamic vinegar
8 Disc/s Bresola (air-dried beef ham)
20 g Parmesan (piece)

Directions

1
Clean and wash the fennel, cut or slice lengthwise in approx. 1⁄2 cm thin slices. Wash thyme and shake dry. Clean, wash and spin dry the salad.
2
Heat the oil in a large frying pan and fry the fennel slices for about 2 minutes. Season with salt and pepper. Add thyme, fry briefly at low heat and deglaze with vinegar. Arrange the bresaola, salad and fennel and drizzle with some gravy. Slice Parmesan cheese over it.