Name: Parmigiano-Reggiano with Fresh Fennel
Cook time: 15 min
Total time: 15 min
Yield: Makes 6 hors d'oeuvre servings
Ingredients: 1 (3/4-lb) piece Parmigiano-Reggiano; 2 fennel bulbs (sometimes called anise)

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Parmigiano-Reggiano with Fresh FennelPetrina Tinslay

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.

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.

Recipe notes

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