SLICED FENNEL WITH PARMESAN
The crisp crunch of thinly sliced raw fennel meets the salty-nutty richness of aged Parmigiano-Reggiano in this fork-optional predinner bite.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 5m
Yield Makes about 12
Number Of Ingredients 5
Steps:
- Using a vegetable peeler or sharp chef's knife, peel or cut the cheese into thick, bite-size shavings.
- On a work surface, cut fennel in half lengthwise, then slice into 1/4-inch-thick wedges.
- Season fennel salt, pepper and a drizzle of olive oil. Top with fennel fronds and cheese shavings.
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Hendrik Mostert
[email protected]This recipe was a bit bland for my taste. I added some salt and pepper and it was much better. The fennel was cooked perfectly, though.
Lorne Bolack
[email protected]I'm not a big fan of fennel, but this recipe was surprisingly good. The Parmesan cheese added a nice salty flavor and the fennel was cooked perfectly. I would definitely make this again.
Brianna Sherwood
[email protected]This was my first time cooking fennel and it was delicious! The recipe was easy to follow and the fennel turned out great. I will definitely be making this again.
Muntazir Khan
[email protected]I love fennel and this recipe is a great way to cook it. The Parmesan cheese adds a nice touch. I will definitely be making this again.
Fass Black
[email protected]This recipe was easy to follow and the fennel turned out great. I used a mandoline to slice the fennel and it worked perfectly. The Parmesan cheese added a nice salty flavor. I will definitely be making this again.
Saraswati Rahumagar
[email protected]I made this recipe last night and it was a hit! My family loved it. The fennel was so flavorful and the Parmesan cheese added a nice touch. I will definitely be making this again.
Awoniyi Akinfenwa Oluwatosin
[email protected]This was a delicious and easy recipe to follow. The fennel was cooked perfectly and the Parmesan cheese added a nice salty flavor. I will definitely be making this again.