Parmigiano-Reggiano with Fresh Fennel |
|
 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
|
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. Ingredients:
1 (3/4-lb) piece parmigiano-reggiano |
2 fennel bulbs (sometimes called anise) |
Directions:
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.
|
|