Snails With Prosciutto-Wrapped Baked Fennel Bulb And Garlic Butter
( SERVES 4 )
You may want to serve this dish with crusty baguette on the side to mop up the garlicky and buttery juices. The fennel can, of course, be used for many other dishes, such as a lemon-scented roasted chicken breast.
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|2||Fennel bulbs, large, tops trimmed|
|1||Freshly ground black pepper, to season|
|6 slices||Prosciutto, large, thinly sliced|
|1 tbsp||Olive oil|
|2 tbsp||Garlic butter|
|48||Snails, sliced in half|
|½ cup||Chicken stock|
- Preheat the oven to 180 degC.
- Season the fennel bulbs liberally with pepper, then tightly wrap them in prosciutto.
- Heat the oil in an ovenproof frying pan, then fry the fennel until golden brown on all sides - about 3-4 minutes.
- Add the thyme, then put the pan into the oven and bake the fennel for 30 minutes until tender, turning them as they cook.
- Remove the fennel from the oven, slice each bulb in half vertically, then cut into wedges. Heat the garlic butter in a frying pan until it starts to foam.
- Add the snails and cook for 3-4 minutes. Add the stock, then reduce the heat to low and continue cooking for another 4 minutes, shaking the pan gently to mix the stock and the butter.
- Add any juices that have come out of the fennel. Remove from the heat.
- Divide the fennel between 4 serving plates, top with snails, then spoon the butter over the top.