Lunch: Parmigiano-Reggiano with Fresh Fennel

Recipe by Adapted from Lynne Rossetto Kasper 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,

Ingredients

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

Instructions

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.

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