Prosciutto-Wrapped Vegetables with Parmesan

1. 1

   Bring a medium pot of salted water to a boil over high heat.

2. 2

   Place a large bowl of ice water near the stove.

3. 3

   Cook the broccolini in the boiling water for 1 minute, then use a slotted spoon to transfer it to the bowl of ice water.

4. 4

   Let cool for 2 minutes, then drain on a towel and reserve.

5. 5

   Cook the cauliflower in the boiling water for 3 minutes, then cool in the ice water and drain as for the broccolini.

6. 6

   Working with 1 slice at a time, cut the prosciutto slices in half lengthwise.

7. 7

   Make a small bundle of fennel slices and wrap it with prosciutto, allowing the fennel to extend out the ends.

8. 8

   Bundle together 2 strips each of orange and red bell peppers and wrap them with prosciutto in the same way.

9. 9

   Wrap prosciutto strips around the stalks of broccolini and the stem ends of the cauliflower florets.

10. 10

    Using a vegetable peeler, shave the Parmesan cheese onto a large platter or serving plates; arrange the vegetable bundles over the cheese shavings.

11. 11

    Drizzle the oil over the bundles.

* Per serving · 4 servings · Values may vary.

No additional tips available.