“Fixed” Green Olives & Fennel with Prosciutto and Parmesan

Ingredients

• ¾ lb fixed green olives cracked cured green olives
• 1½ cup fixed green olives diced celery (1/4-inch dice)
• ½ cup fixed green olives finely chopped red onion
• ¾ tsp fixed green olives dried oregano
• fixed green olives fresh-ground pepper
• 4 tsp fixed green olives; 4 to 5 extra-virgin olive oil
• 1 fennel with prosciutto head (about 1 lb) fennel
• ¼ lb fennel with prosciutto thinly sliced prosciutto
• 2 oz fennel with prosciutto thinly shaved parmesan (about 3/4 cup)
• 1 tbsp fennel with prosciutto; about extra-virgin olive oil
• fennel with prosciutto fresh-ground pepper

Method

1. “Fixed” Green Olives: In a noncorrodible bowl, combine the olives, celery, onion, oregano, pepper and olive oil; stir to mix well. Let stand at least 30 minutes or up to 4 hours. For longer storage, cover and chill up to 1 week; bring to room temperature before serving. Makes 4 cups, 12 servings.
2. Fennel with Prosciutto and Parmesan: 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 halves cut side down and cut into 1/4-inch slices.
3. Wrap each fennel piece with a 1 1/2- by 4-inch piece of prosciutto. Place on a serving platter. Sprinkle the prosciutto-wrapped fennel with parmesan shavings and drizzle all with oil. Grind pepper over the top. Serve, or hold at room temperature up to 1 hour. Makes 12 servings, about 36 pieces.

Notes

Two appetizers on one card. Use a vegetable peeler to shave the parmesan.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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