Scalloped Fennel and Ham Roll

Clean the fennel bulbs, cut off the stalks and roots and cut the bulbs into small strips. Finely chop the fennel greens. In a saucepan, sauté the strips in butter, season with salt and pepper and extinguish with white wine and apple juice. Simmer without lid for about 10 minutes until soft and the liquid is almost cooked.

Lay out ham slices on work board, spread fennel strips and fennel greens evenly on top and roll up. Butter an ovenproof gratin dish and place the ham rolls in the dish. Surround with cubes of the skinned and seeded tomatoes, season with salt and pepper and balsamic vinegar, and top with slices of the muenster cheese. Sprinkle with ground caraway seeds and sunflower seeds and bake in the oven at top heat at 180 degrees until the cheese melts.

Goes well with this: White bread

Tip: Always use an aromatic ham, it will give your dish a wonderful touch!

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