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Parmigiano-Reggiano Cheese with Fennel
Parmigiano-Reggiano Cheese with Fennel
(Formaggio Parmigiano-Reggiano con Finocchio)
 
 
Ingredients:

1 (3/4-lb) piece Parmigiano-Reggiano cheese
2 fennel bulbs

Directions:

Pry off finger-size chunks of cheese with a Parmigiano-Reggiano knife or the point of a small sharp stiff knife and place 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 of fennel among cheese chunks. Makes 6 antipasto servings.

Note: Chunks of cheese can be cut off 6 hours ahead and kept, covered, at room temperature.

That's it!
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