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Ingredients
  • 3 fennel bulbs
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons finely chopped fresh oregano, thyme, and fennel fronds
  • 1 lemon, zested
  • 1 teaspoon fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ⅓ to ½ cup freshly grated Parmigiano-Reggiano cheese
  • A few drops good quality balsamic vinegar, optional
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