PARMIGIANO-REGGIANO WITH FRESH FENNEL

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Parmigiano-Reggiano with Fresh Fennel image

In Lynne Rossetto Kasper's opinion, fennel and Parmigiano-Reggiano ("the celestial eating cheese of all time") rank as one of the most underrated combinations in Italy. After tasting this quick hors d'oeuvre, we have to agree.

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.

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