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Epicurious
Gourmet

Parmigiano-Reggiano with Fresh Fennel

By Lynne Rossetto Kasper

2.8

(4)

Image may contain Plant Food Produce and Vegetable
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.

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