Appetizers
Fennel with Prosciutto and Parmesan
Ingredients
- 1 head (about 1 lb) fennel
- ¼ lb thinly sliced prosciutto
- 2 oz thinly shaved parmesan (about 3/4 cup)
- 1 tbsp about extra-virgin olive oil
- fresh-ground pepper
Method
- Rinse the fennel; remove 1/4 inch at the bottom and cut off the top stalks, reserving the featherlike greens. Cut the bulb in half vertically; lay the halves cut side down and cut into 1/4-inch slices.
- Wrap each fennel piece with a 1 1/2- by 4-inch piece of prosciutto and place on a serving platter.
- Sprinkle the prosciutto-wrapped fennel with parmesan shavings and drizzle all with the oil. Grind pepper over the top. Serve, or hold at room temperature up to 1 hour.
Notes
One of two appetizers on the original card (the other is Green Olives). Makes 12 servings, about 36 pieces. Use a vegetable peeler to shave the parmesan.
Original card
The recipe above was transcribed from this scan of Vera’s original card.