Well, I was in the mood for a vegetable dish…but then my love for cured meats took over. I was never a huge fan of anise/fennel, but I am making an effort to be open to trying all vegetables. I took the raw fennel, chopped it and marinated it in Italian dressing, but after that, I never really got into it. Then, I keep seeing these cooking shows where they cook fennel and it bakes out the harshness of the licoricishness of it and it becomes a little sweeter.
In a 9×11 square dish, I put some melted butter on the bottom on a glass dish (so I can see all of the colorfully fun ingredients). Pour in shaved fennel and sea salt and mix together so that the salt and butter is over all of the fennel. Place a layer of pepperoni on top and place sliced mozzarella in the areas in between the pepperoni slices. Layer the prosciutto slices on top and grate the pecorino cheese on top. Drizzle the olive oil on top.
The pecorino cheese and the prosciutto crisps on top of the fennel as I break through this salty level to the soft and slightly sweet and buttery fennel….which is flavored with the spicy pepperoni . I love it!!
1 large bulb fennel (shaved with a mandolin)
1/4 c thinly sliced pepperoni
4 slices prosciutto (thinly sliced)
3 oz grated pecorino cheese
4 oz thickly sliced mozzarella
3 tbsp unsalted butter (melted)
2 tbsp olive oil
1 tsp ground pepper
pinch of sea salt
Preheat oven to 350 degrees. Use a 9×11 square dish and placed melted butter, shaved fennel and salt and pepper. Mix together. Layer the pepperoni and place the mozzarella in between the pepperoni. Layer the prosciutto on top and grate the pecorino on top. Drizzle the olive oil and add some additional pepper on top. Bake in the oven for 30 minutes! AMAZING!!