Serves6 (hors d’oeuvre)
- Active Time:15 min
- Start to Finish:15 min
ADAPTED FROM LYNNE ROSSETTO KASPER
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.
(3/4-lb) piece Parmigiano-Reggiano
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.
Just before serving, tuck clusters of fennel among cheese chunks.
- 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.