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Gourmet

Parmigiano-Reggiano with Fresh Fennel

By Lynne Rossetto Kasper

2.8

(4)

Image may contain Plant Food Produce and Vegetable
Parmigiano-Reggiano with Fresh FennelPetrina Tinslay

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.

Cooks' notes:

·Chunks of cheese can be cut off 6 hours ahead and kept, covered, at room temperature.

·Fennel can be cut 2 hours ahead and chilled, covered with dampened paper towels.

Recipe information

  • Total Time

    15 min

  • Yield

    Makes 6 hors d'oeuvre servings

Ingredients

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

Preparation

  1. Step 1

    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.

    Step 2

    Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.

    Step 3

    Just before serving, tuck clusters of fennel among cheese chunks.

TagsItalianEuropeanParmesanCheeseDairyFennelRoot VegetableVegetableStarterDinnerGluten FreeNut FreeVegetarianQuickEasy5 Ingredients or FewerNo-CookGourmet

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