Parmigiano-Reggiano with Fresh Fennel

Parmigiano-Reggiano with Fresh Fennel
Photo by Petrina Tinslay

Ingredients

  • 2 fennel bulbs (sometimes called anise)
  • 1 3/4-lb piece Parmigiano-Reggiano

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

View full recipe at Epicurious

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