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.
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.