For this week's theme of appetizers and small plates at I Heart Cooking Clubs, I made Mozzarella with Grilled Fennel from featured chef Nigel Slater's book The Kitchen Diaries.
I love fennel prepared by just about any method but grilling is a particular favourite; it retains its sweetness and licorice flavour and the charring adds another dimension. That's all the cooking that's required for this dish before topping the vegetable with olives, buffalo mozzarella and a dressing of olive oil and parsley. I made a half recipe with a fairly large bulb of fennel and 125g buffalo mozzarella cheese for 4 small plates.
This was a great start to a summer meal....delicious and so easy to put together. The ingredients went together beautifully with the briny olives
playing an important part in cutting the sweetness of the fennel and the
creaminess of the buffalo mozzarella. The recipe can be found online here.
Visit here to see the other starters & nibbles IHCC members made this week.