Prosciutto-Wrapped Vegetables with Parmesan
- 6 broccolini stalks
- 6 small cauliflower florets with stems
- 15 paper-thin slices prosciutto
- 1/2 fennel bulb, trimmed, cored, and thinly sliced lengthwise
- 1/2 orange bell pepper, cored, seeded, and cut lengthwise into thin strips
- 1/2 red bell pepper, cored, seeded, and cut lengthwise into thin strips
- 2-ounce piece of Parmesan cheese
- 2 tablespoons Meyer lemon olive oil
- Bring a medium pot of salted water to a boil over high heat.
- Place a large bowl of ice water near the stove.
- Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water.
- Let cool for 2 minutes, then drain on a towel and reserve.
- Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.
- Working with 1 slice at a time, cut the prosciutto slices in half lengthwise.
- Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends.
- Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way.
- Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.
- Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings.
- Drizzle the oil over the bundles.
stalks, cauliflower, paper, fennel bulb, orange bell pepper, red bell pepper, parmesan cheese, lemon olive oil
Taken from www.epicurious.com/recipes/food/views/prosciutto-wrapped-vegetables-with-parmesan-394234 (may not work)