Author: Alice Waters
- 2 small, fennel bulbs
- 3 large, white mushrooms
- 1/2 fresh lemon
- Parmigiano Reggiano cheese
- 4 tablespoons, il Fustino EVOO
- salt and pepper
Wash and trim fennel bulbs – cut away feathery tops and root end. If you can only find large bulbs, remove the tough inner core on the root end. Save the fronds for decoration.
Using a vegetable slicer or mandolin slicer, slice the fennel as thinly as possible and scatter over a plate or platter
Drizzle with 2 tablespoons of olive oil and season with salt and pepper
Shave mushrooms into paper thin slices and scatter over fennel
Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil
With a cheese slicer or vegetable peeler, shave about 30 thin slivers of Parmesan on top of the fennel and mushrooms. Do not toss!
Using a scissors, decorate with chopped fennel fronds