Fennel and Ham Pasta Casserole

Rinse the fennel bulbs, trim the green stems and root base, setting aside the tender green leaves. Cut the bulbs in half from the green to the root base and remove the firm stem in a wedge shape. Sauté the tubers in salted water with a few slices of lemon for 10-15 minutes with the lid closed, they should only be half cooked.

In the meantime, cook the spaghetti in enough bubbling hot salted water “al dente”, due to this still with bite, on the stove.

Cut the ham into small strips, heat the oven to 180 °C. Butter a gratin dish and put drained spaghetti, sliced fennel, ham strips and grated cheese in layers, the last layer should be cheese.

Mix the eggs with the whipped cream and season with salt and pepper. Finely chop the fennel greens, add them and pour the egg cream over the casserole. Bake in a hot oven on the middle rack for about half an hour. Serve with a hearty green salad.

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