Parmigiano-Reggiano with Fresh Fennel Recipe

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Ingredients:

Serving

1 (3/4-lb) piece parmigiano-reggiano
2 fennel bulbs (sometimes called anise)

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.

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Nutrition Facts

Per Serving Per 100 g

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.

Tastes

salty
savory
bitter
sweet

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