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This is a recipe Chef Alice Waters made with Julia Child it is so fresh and delicious it goes particularly well with chicken or fish ...this is a rough estimate of amts to use but it is easy
Very thinly sliced bulb fennel (the thinner the better if you have a Japanese slicer it works the best to get paper thin slices)
very good Parmesan Reggiano...buy the good stuff no cheating with Kraft! you want to shave it thin too and about 1/2 loosely packed cup per bulb of fennel...more or less depending on taste
layer the cheese and the fennel slices with a drizzle of very good olive oil,
fresh cracked pepper and kosher or sea salt to taste.
this should be served right away
Very thinly sliced bulb fennel (the thinner the better if you have a Japanese slicer it works the best to get paper thin slices)
very good Parmesan Reggiano...buy the good stuff no cheating with Kraft! you want to shave it thin too and about 1/2 loosely packed cup per bulb of fennel...more or less depending on taste
layer the cheese and the fennel slices with a drizzle of very good olive oil,
fresh cracked pepper and kosher or sea salt to taste.
this should be served right away
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