PROSCIUTTO BASKETS WITH ROSEMARY AND HONEY SCENTED FENNEL CREAM TOPPED WITH FAVA BEANS

fava beans

Paper Chef is on, Hank of Hunter Angeler Gardener Cook, last month’s winner, announced the ingredients Thursday and I have to say that I had to do some thinking before coming up with that. I think it partly has to do with an over burdened brain and partly that some ingredients immediately trigger off a reaction in my brain and others need some time. Fennel, honey, prosciutto and fava beans. If you can’t find fresh fava beans you are allowed to go for dried ones but as it is spring here and fava beans abound at the moment I easily bought myself a 3,5 kg box of fresh ones. So this is what I made:

Small prosciutto baskets with rosemary and honey scented fennel cream topped with fresh fava beans

(If you want to participate you just send me the link to your entry, your name and the name of you blog to me at luculliandelights AT gmail DOT com before your midnight on Tuesday the 6th of May. And yes, you can substitute an ingredient if you are vegan/vegetarian, have food allergies of some sort or because of religious reasons. And if it is impossible for you to find an ingredient where you live you can substitute it with something similar. )

Small prosciutto baskets with rosemary and honey scented fennel cream topped with fresh fava beans

PROSCIUTTO BASKETS WITH ROSEMARY AND HONEY SCENTED FENNEL CREAM TOPPED WITH FAVA BEANS
2 baskets

1 fennel bulb
4 slices of prosciutto di Parma
fresh fava beans
2 tsp honey
1 tsp chopped rosemary
1 small pinch of salt
2 tblsp extra virgin olive oil

– Mix honey, rosemary, salt and oil.
– Put two small bowls or ramekins upside down after having greased them. Cover each of them with two slices prosciutto and make them loosely stick to the bowl.
– Quarter the fennel, put the pieces in an oven-proof dish, cover the fennel with the honey mix and bake them and the prosciutto in a pre-heated oven (175°C/347°F).
– Take out the prosciutto after about 10 minutes or when it has become crisp. Leave the fennel until it’s soft, it takes about 20-25 minutes.
– Run the fennel and its liquid in a mixer until it is smooth.
– Carefully take off the prosciutto baskets from the bowls and fill with fennel cream. Check salt but is should have a sweet and creamy flavour.
– Top with fresh fava beans and serve.

Small prosciutto baskets with rosemary and honey scented fennel cream topped with fresh fava beans

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