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Parmigiano-Reggiano with Fresh Fennel

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This elegant vegetarian appetiser celebrates the timeless Italian pairing of aged Parmigiano-Reggiano and crisp, fresh fennel. By prying the cheese into rustic shards rather than slicing it, you preserve its unique granular texture and allow the bold, nutty flavours to shine. The cool, aniseed crunch of the fennel provides a refreshing contrast to the salty richness of the cheese, making it a sophisticated addition to any sharing platter or seasonal spread.

Perfect for effortless entertaining, this simple dish requires minimal preparation and relies entirely on the quality of its components. It serves as a light, palate-cleansing starter or a refined alternative to a traditional cheese board. For the best results, assemble the dish just before your guests arrive to ensure the fennel remains perfectly bright and crunchy against the savoury cheese.

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Ingredients for Parmigiano-Reggiano with Fresh Fennel

  • 1 (3/4-lb) piece Parmigiano-Reggiano

  • 2 fennel bulbs (sometimes called anise)

How to make Parmigiano-Reggiano with Fresh Fennel

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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