Best Parmigiano Reggiano With Fresh Fennel Recipes

Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano image

Provided by Food Network

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2-ounce piece of Parmigiano-Reggiano
1 1/4 cups thinly sliced fresh fennel
1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
Salt and pepper to taste
Bunch of arugula, stems discarded, leaves washed and spun dry
A few drops white truffle oil (optional)

Steps:

Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.

Fennel and Parmigiano image

Provided by Marian Burros

Time 15m

Yield 2 servings

Number Of Ingredients 5

1 8-ounce fennal bulb
1/2 ounce freshly cut Parmigiano Reggiano, about 2 heaping tablespoons
1 teaspoon olive oil
1 teaspoon lemon juice
Freshly ground black pepper

Steps:

Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.
Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.
Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.
Season with pepper.

Parmigiano-Reggiano with Fresh Fennel image

Provided by Lynne Rossetto Kasper

Time 15m

Yield Makes 6 hors d'oeuvre servings

Number Of Ingredients 2

1 (3/4-lb) piece Parmigiano-Reggiano
2 fennel bulbs (sometimes called anise)

Steps:

Pry off bite-size chunks of cheese with a Parmigiano-Reggiano knife or the point of a small sharp stiff knife and put on a platter.
Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.
Just before serving, tuck clusters of fennel among cheese chunks.