0.3 head cauliflower with stems intact, blanched separated
1 fennel bulb cored thinly sliced lengthwise
2 tablespoons meyer lemon olive oil
0.5 orange bell pepper cut lengthwise into thin strips
2 ounce parmesan
20 slices pancetta paper-thin
0.5 bell pepper red cut lengthwise into thin strips
8 servings salt for blanching water
0.5 bell pepper yellow cut lengthwise into thin strips
Equipment
peeler
grater
Directions
Watch how to make this recipe.
Working with 1 slice of prosciutto at a time, cut the prosciutto lengthwise in half. Wrap a small bundle of the fennel slices (about 3 slices) with prosciutto, allowing the fennel to extend over each side of the prosciutto. Bundle 1 strip each of the orange, red, and yellow bell peppers, then wrap each bundle with prosciutto, allowing the bell peppers to extend over each side of the prosciutto. Wrap the prosciutto around the stalks of broccolini. Wrap the prosciutto around the stem end of the cauliflower florets. Arrange the vegetables on a platter.
Drizzle with the oil. Using a grater or vegetable peeler, shave the Parmesan over the vegetables.
