- 20 paper-thin slices prosciutto or speck
- 1 fennel bulb, cored and thinly sliced lengthwise
- 1/2 orange bell pepper, cut lengthwise into thin strips
- 1/2 red bell pepper, cut lengthwise into thin strips
- 1/2 yellow bell pepper, cut lengthwise into thin strips
- 10 stalks broccolini, blanched
- 1/4 head cauliflower, separated into small florets with stems intact, blanched
- 2 tablespoons Meyer lemon olive oil
- 1 (2-ounce) piece Parmesan
- Freshly ground black pepper
- Salt, for blanching water
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. Sprinkle with pepper, and serve.
Recommended Wine: 2002 Terruzi & Puthod Terre di Tufi
Origin: San Gimignano, Tuscany
Wine notes: For this dish I picked a white wine from a little town in Tuscany. This wine is made from vernaccia grapes and is very luxurious in texture. There is a wonderful perfume to this wine, similar to wild flowers and freshly cut grass. The crudite gives it an extra mineral edge which makes this wine a perfect match with my dish. I like to serve this chilled but not too cold because the colder the wine, the more difficult it is to taste it.
Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma.