PARMIGIANO-REGGIANO WITH FRESH FENNEL
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
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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