Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sautéed Grapes and Fennel
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- Level: Easy
- Total: 15 min
- Active: 15 min
- Yield: 4 servings
This quick side dish is refined but unfussy — perfect for a weeknight dinner that still feels special. Sweet grapes and aromatic fennel cook down with rosemary and red onion, then get a bright lift from white balsamic. Crispy prosciutto on top adds a savory crunch.
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Directions
- Cook 2 slices chopped prosciutto in 2 tablespoons olive oil in a large skillet over medium heat until crisp, about 2 minutes; remove to a paper towel. Add 1/2 sliced red onion, 1 sliced fennel bulb, 2 sprigs rosemary, 1/2 teaspoon salt and a pinch of red pepper flakes. Toss and cook until slightly softened, 3 to 4 minutes. Add 2 cups seedless grapes. Cook until the grapes start to burst, 4 to 5 minutes. Add 1 tablespoon white balsamic vinegar. Top with the prosciutto and some fennel fronds.
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