Broccolini wrapped in prosciutto

Ingredients:

• 20 thin slices prosciutto or bacon
• 1 fennel root, cored and thinly sliced ​​lengthwise
• Half an orange bell pepper, sliced ​​lengthwise into strips
• Half a red bell pepper, cut into strips lengthwise
• Half a yellow bell pepper, cut into strips lengthwise
• 10 stalks broccolini, blanched
• A quarter head of cauliflower, separated into florets with stems, blanched
• 2 tbsp. olive oil with garlic and lemon flavor
• 1 piece (60 gr.) Parmesan
• Salt

Preparation:

1. Working with 1 slice of prosciutto at a time, cut it in half lengthwise. Wrap a small bunch of fennel pieces (about 3 pieces) around the prosciutto, allowing the fennel to stick out from each end.
2. Gather 1 strip of peppers of different colors into a bunch, then wrap each bunch in prosciutto, leaving the peppers sticking out from the top and bottom. Wrap the prosciutto around the broccoli stems. Then wrap it around the cauliflower stems. Arrange the vegetables on a platter.
3. Drizzle with olive oil. Using a grater or vegetable peeler, grate the Parmesan cheese over the vegetables; sprinkle with black pepper. Serve with fish in mustard glaze.