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PARMIGIANO-REGGIANO WITH FRESH
1 (3/4-lb) piece Parmigiano-Reggiano.
2 fennel bulbs (sometimes called anise).
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
Just before serving, tuck clusters
of fennel among cheese chunks.
• Chunks of cheese can be cut off 6 hours ahead and kept, covered, at room
• Fennel can be cut 2 hours ahead
and chilled, covered with dampened paper towels.
Makes 6 hors d'oeuvre servings.
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