Directions:
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 316.69 Kcal (1326 kJ) | ||
| Calories from fat | 183.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.41g | 31% | |
|---|---|---|---|
| Cholesterol | 68.03mg | 23% | |
| Sodium | 494.06mg | 21% | |
| Potassium | 322.92mg | 7% | |
| Total Carbs | 5.46g | 2% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 25.72g | 51% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 38.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 206.2 Kcal (863 kJ) | ||
| Calories from fat | 119.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.29g | 31% | |
|---|---|---|---|
| Cholesterol | 44.29mg | 23% | |
| Sodium | 321.69mg | 21% | |
| Potassium | 210.26mg | 7% | |
| Total Carbs | 3.56g | 2% | |
| Dietary Fiber | 1.52g | 9% | |
| Protein | 16.75g | 51% | |
| Vitamin C | 6.1mg | 16% | |
| Iron | 0.5mg | 4% | |
| Calcium | 24.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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