Wash the fennel bulbs thoroughly and clean them as follows: lay each fennel bulb horizontally on your chopping board and, holding it still, cut off the stalks at the base of the green fronds. If you like you can put the stalks and fronds on one side – you can use them to add aroma to minestrone, boil with pasta or rice, or, finely chopped, to season boiled or grilled fish. Cut the bottom of the bulb off and remove the outer, tougher layers. Cut a slit in the next layers and pull off the tough stringy filaments.

Cut each fennel bulb into 4 segments, and then boil them for roughly 10 minutes in a saucepan with plenty of salted water. Drain them when they’re very “al dente” and place them on a plate. Use 5 tablespoons of olive oil to grease the bottom of an oven dish, and then arrange the fennel segments in it, one beside the other, without overlapping them. Cut the slices of Capocollo into strips and distribute them on top of the fennel. Season with salt, pepper and nutmeg. Sprinkle the breadcrumbs and grated pecorino over them, drizzle 3 tablespoons of olive oil on top and put them into a preheated oven at 200 °C, for 10-15 minutes, until they turn a nice golden colour.