Fresh, crunchy fennel with soft, salty prosciutto and a peppery hit from rocket. This is Italy on a plate. Enjoy on its own or as a great addition to antipasti.
I encourage you to embrace a freestyle way of cooking, and use this recipe as a guide. Don’t get too caught up in measuring things exactly — you can eyeball most things.Cooking should be relaxing, unfussy and an opportunity for you to exercise your creativity. Don’t forget to taste as you go along, and use your intuition with flavours.Trust your instinct, on whether it needs more of this, or more of that — cook to what you like!