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Author: Alice Waters


  • 2 small, fennel bulbs
  • 3 large, white mushrooms
  • 1/2 fresh lemon
  • Parmigiano Reggiano cheese
  • 4 tablespoons, il Fustino Ascolano 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

Serve immediately.

Posted by:il Fustino

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