Active Time

　　15 min

　　Total Time

　　15 min

　　In Lynne Rossetto Kasper's opinion, fennel and Parmigiano-Reggiano ("the celestial eating cheese of all time") rank as one of the most underrated combinations in Italy. After tasting this quick hors d'oeuvre, we have to agree.

　　

Ingredients

Makes 6 hors d'oeuvre servings

　　1 (3/4-lb) piece Parmigiano-Reggiano

　　2 fennel bulbs (sometimes called anise)

　　

Step 1

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.

　　

Step 2

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

　　

Step 3

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.