Ingredients
1/2 lb. bow ties
1 large fennel bulb (about 1 pound)
1/4 c. olive oil
2 tbsp. lemon juice
1/4 tsp. salt
1/2 tsp. fresh-ground black pepper
1/4 lb. thin-sliced prosciutto
One 1/4-pound chunk Parmesan cheese
Preparation
Step 1In a large pot of boiling, salted water, cook the bow ties until just done, about 15 minutes. Drain. Rinse with cold water and drain thoroughly.Step 2In a large bowl, toss together the bow ties, fennel, oil, lemon juice, salt and 1/4 teaspoon of the pepper. Add the prosciutto and toss again.Step 3To serve, mound the salad on plates. Top with strips of Parmesan shaved from the chunk of cheese with a vegetable peeler or with the grated Parmesan. Sprinkle the remaining 1/4 teaspoon pepper over the cheese.Step 4Test-Kitchen Tip: The easiest way to slice fennel is to cut off the stalks, cut the bulb in half from the top through the root end, lay each half flat-side down and slice. For that matter, this is a good technique for almost any round fruit or vegetable.Step 5Wine Recommendation: Have some fun with this dish and try a bottle of the sparkling Italian wine Prosecco. It should go nicely with the fennel.
