As with many of our recipes, this is just a jumping off point. These little crunchy winter bundles of broccolini and fresh fennel enhanced by Meyer Lemon Olive Oil could just as easily include asparagus and baby leeks in the spring, summer squash and blue lake beans in the summer, or bell peppers and young carrots in the fall. Although I think it is most enjoyable to pick up these little bundles and crunch away, they can be served on individual plates with a bit of greens, or served as a salad as well. Enjoy!
- 8 thin slices of Prosciutto
- 1 fennel bulb, cored and thinly sliced lengthwise (find a “tall” fennel bulb, if possible)
- 8 to 10 stalks of broccolini, blanched and refreshed in an ice bath
- 2 to 3 ounce of Parmesan, Parmigiano Reggiano, Aged Dry Jack Cheese or Fiscalini Aged Raw Milk Cheddar
- 3 to 4 Tbsp of Beyond the Olive Meyer Lemon Olive Oil
- 1/2 half fresh Meyer lemon, juiced (optional)
- Sea salt and ground black pepper
After blanching the broccolini, dry it thoroughly with a paper towel. Place it in a bowl, toss with a Tbsp of KATZ Organic Meyer Lemon Olive Oil and a pinch of sea salt, and set it aside. Place the fennel 'sticks' in another bowl and toss them with Tbsp of Meyer lemon olive oil and pinch of salt.
Take one slice of Prosciutto at a time and cut it carefully to fit the size of your bundles. Now take a bundle of 3 or 4 fennel sticks and wrap it with a piece of the cut Prosciutto allowing the end of the fennel to extend out of the top. Wrap individual broccolini spears in the same manner. If you wish to add more citrus flavor, squeeze Meyer lemon juice over the vegetables just before wrapping.
Arrange all the bundles on a platter or on individual plates. Drizzle a generous Tbsp of Meyer Lemon Olive Oil - or more, if you like - over the bundles. Shave the cheese on top, add a grind of pepper and serve.
Recipe adapted from Katz and Company
Photo Source: Katz and Company