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Parmigiano-Reggiano with Fresh Fennel

2.8

(5)

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Parmigiano-Reggiano with Fresh Fennel Petrina Tinslay

  • Active Time

    15分钟

  • Total Time

    15分钟

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

Makes 6 hors d'oeuvre servings

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

  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.

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.

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Reviews (5)

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  • Although I haven't yet attempted this recipe I've had this dish at a local vegetarian restaurant...except they "carmalized" the fennel. It was DELICIOUS!

    • Anonymous

    • Belfast, ME

    • 9/5/2008

  • The combination of fennel and parmigiano-reggiano is classic and wonderful just as it is. Don't change a thing.

    • Anonymous

    • Ann Arbor, MI

    • 4/5/2006

  • I added some olive oil, lemon juice, "fleur de sel" and freshly ground pepper... something was missing. I will do it again my way

    • Anonymous

    • Ontario, Canada

    • 4/5/2006

  • Raw fennel is crisper and has a better texture when you soak it in ice water for about 30 minutes, and completely dry it before serving (salad spinner works great). Also, this recipe is just crying for a sprinkling of very good extra virgin olive oil to bring the flavors together.

    • Anonymous

    • Seattle WA

    • 4/5/2006

  • This is much better broiled. Core and thinly slice the fennel, brush with olive oil, then salt and pepper. Top with parmesan and broil until fennel is fork tender. THEN it's four forks, and very addictive

    • Steve

    • South Windsor, CT

    • 4/5/2006

Tags Italian European Parmesan Cheese Dairy Fennel Root Vegetable Vegetable Starter Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer No-Cook Gourmet

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