The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy

Name: The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy
Prep time: 5 min
Cook time: 5 min
Total time: 5 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 Sicilian blood orange, skin cleaned and dried, optional; 2 to 3 jiggers brandy; 1 bulb fresh fennel, trimmed and thinly sliced; 151 grams Gorgonzola; 2 or 3 navel oranges, skins cleaned and dried; 151 grams Parmigiano-Reggiano; 1 ripe red skinned pear, sliced; 151 grams pecorino cheese, any sheeps milk cheese; 227 grams red grapes

The recipe The Last Course Sampler: Italian Cheeses, Sliced Fennel and Citrus Rings with Brandy is ready in approximately 5 minutes and is definitely a spectacular gluten free and primal option for lovers of Mediterranean food. This recipe makes 6 servings with 365 calories, 24g of protein, and 21g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of skinned pear, gorgonzola, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Arrange the 3 cheeses on a large board or platter. The pecorino may be sliced. The Parmigiano needs a small sharp cheese knife to crumble it. The Gorgonzola will need a spreader. Slice pear and set it along side the Gorgonzola for spreading. Arrange the grapes in small clusters around the cheeses. Arrange the fennel slices near the Parmigiano and pecorino cheeses. Slice whole oranges into disks and arrange them on a shallow dish. Douse the orange slices with brandy and serve with cheese course. Use 1 jigger of brandy for each sliced orange. To eat the oranges, rip the skin and "unroll" each slice. Easy. Delicious.

Ingredients you will need

Orange Slices