Christine Hanna, author of The Winemaker Cooks: Menus, Parties, and Pairings, created with this aromatic prosciutto-wrapped fennel dish, a unique Christmas-dinner appetizer.
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- Preheat oven to 400 degrees F. Cut each fennel half into 4 pieces.
- Wrap each fennel spear with a slice of prosciutto and place on baking sheet.
- Roast until fennel is tender and prosciutto is lightly browned, 15 to 20 minutes.