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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
Wine notes: For this dish I picked a white wine from a little town in
Wine Pouring Notes: Do not fill above the curve of the bowl, never more
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