Directions
Servings: 2 people
Ingredients
For the fennel puree
- 1 ea Fennel bulb - large
- 3 tbsp Extra virgin olive oil
- 1 1/2 tbsp Greek yogurt
- 1/4 tsp Salt
- 1 tbsp Granulated sugar
To assemble and serve
- 2-3 oz Salami - thinly sliced
- 1/2 cup Black olives - pitted and halved
- 4 oz Buffalo mozarella
- Reserved fennel fronds
Instructions
For the fennel puree
- Cut the fennel into 1" pieces and reserve the fronds.
- In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
- Drain the fennel bulbs and let them air dry for a bit; puree them in a blender with the cream, 3 tablespoons of oil, and some salt.
To assemble and serve
- Set up 2 serving shallo bowls and divide the fennel puree into each and drizzle lightly with olive oil. Tear the mozarella into chuns and placec in the bowls. Add the sliced salami and garnish with the reserved fennel fronds.
- Place the olives in a small side dish and serve alongside the fennel puree dish.
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