Parmigiano-Reggiano with Fresh Fennel Recipe

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Parmigiano-Reggiano with Fresh Fennel
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  • 1 (3/4-lb) piece parmigiano-reggiano
  • 2 fennel bulbs (sometimes called anise)


  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.
  2. Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.
  3. Just before serving, tuck clusters of fennel among cheese chunks.
  4. Cooks' notes: ·Chunks of cheese can be cut off 6 hours ahead and kept, covered, at room temperature.
  5. ·Fennel can be cut 2 hours ahead and chilled, covered with dampened paper towels.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 316.69 Kcal (1326 kJ)
Calories from fat 183.67 Kcal
% Daily Value*
Total Fat 20.41g 31%
Cholesterol 68.03mg 23%
Sodium 494.06mg 21%
Potassium 322.92mg 7%
Total Carbs 5.46g 2%
Dietary Fiber 2.34g 9%
Protein 25.72g 51%
Vitamin C 9.4mg 16%
Iron 0.8mg 4%
Calcium 38.2mg 4%
Amount Per 100 g
Calories 206.2 Kcal (863 kJ)
Calories from fat 119.59 Kcal
% Daily Value*
Total Fat 13.29g 31%
Cholesterol 44.29mg 23%
Sodium 321.69mg 21%
Potassium 210.26mg 7%
Total Carbs 3.56g 2%
Dietary Fiber 1.52g 9%
Protein 16.75g 51%
Vitamin C 6.1mg 16%
Iron 0.5mg 4%
Calcium 24.9mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
  • 8

Good Points

  • saturated fat free,
  • sugar free

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