Appetizers, Official Site! Appetizer Recipes! World Cooking! International Recipes!

World Cooking

World Cooking

Blenders

Coffee Makers

Cookbooks

Cookware

Cutlery

DVD's

Flatware

Gift Baskets

Mixers

Small Appliances

 Appetizers

Desserts

Main Course

Soup's

Salad's

Holiday Meals

Appetizer Recipes

Over 50 Delicious Appetizers to Choose From:

 

 

PARMIGIANO-REGGIANO WITH FRESH FENNEL


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

Preparation
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 of fennel among cheese chunks.

 

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.

 

Makes 6 hors d'oeuvre servings.

 

Appetizer Recipes

Appetizer Recipes

 

 

 

Appetizers! Appetizer Recipes! World Cooking! International Recipes!

 

World Cooking

All Contents Copyright 2006 WorldCooking.com

 All Rights Reserved.

 

 

Customer Service

 

Site Updated November 2008

 

Page Contents: appetizers, appetizer recipes, appetizer, recipes, recipe, international recipes, international cooking, world cooking, official site.

 

Appetizers! Appetizer Recipes!