Parmigiano-Reggiano With Fresh Fennel
Serves: 4
Carter Wolf
1 January 1970
Based on User reviews:
42
Spice
55
Sweetness
50
Sourness
46
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
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
3
Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers
4
Just before serving, tuck clusters of fennel among cheese chunks
5
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
6
Trim fennel, discarding stalks and outer layer if bruised
7
Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers
8
Just before serving, tuck clusters of fennel among cheese chunks