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.
·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
Preparation
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.
Recipe notes
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