Parmigiano-Reggiano with Fresh Fennel

Name: Parmigiano-Reggiano with Fresh Fennel
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Global
Ingredients: 2 fennel bulbs (sometimes called anise); 340 grams Parmigiano-Reggiano

Parmigiano-Reggiano with Fresh Fennel is a gluten free and primal main course. This recipe makes 6 servings with 246 calories, 21g of protein, and 15g of fat each. This recipe covers 12% of your daily requirements of vitamins and minerals. 2 people found this recipe to be scrumptious and satisfying. From preparation to the plate, this recipe takes around 15 minutes.

Instructions

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.

Ingredients you will need

Parmigiano Reggiano

Cheese

Equipment you will use

Knife

Trim fennel, discarding stalks and outer layer if bruised. Halve bulbs lengthwise and core, then cut into 1/4-inch-wide slivers.

Ingredients you will need

Fennel

Just before serving, tuck clusters of fennel among cheese chunks.

Ingredients you will need

Cheese

Fennel

·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.

Ingredients you will need

Cheese

Fennel

Equipment you will use

Paper Towels