Diary of a Foodie
Parmigiano-Reggiano with Fresh Fennel
Diary of a Foodie: Season One: Italy: Home Cooking
Serves6 (hors d’oeuvre)
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM LYNNE ROSSETTO KASPER
January 2007
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.
- 1 (3/4-lb) piece Parmigiano-Reggiano
- 2 fennel bulbs (sometimes called anise)
-
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.
-
Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.
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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.
- Keywords
- diary of a foodie,
- cheese,
- fennel,
- italian,
- vegetarian
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