(printable recipe) - serves 2.
2 Large Bulbs of Fennel.
2 Fresh Buffalo Mozzarella
Real Parmesan Cheese, finely grated.
Good Quality Extra Virgin Olive Oil.
Coarse Sea Salt and Fresh Cracked Black Pepper.
1 Batch Balsamic Reduction.
What to Do:
Preheat oven to 375 degrees F.
As it heats, chop the woody and fuzzy tops off the fennel and slice in half. Place on a baking pan and drizzle generously with oil, salt and pepper. Place in the hot oven and bake for 30-45 minutes or until it starts to brown nicely.
Remove from the oven. Sprinkle with a good helping of Parmesan cheese. Place back in the oven and continue to cook until the cheese has a juicy golden color (approx 15 minutes).
As your fennel bakes, remove the fresh buffalo mozza from the package and in a sieve to drain well.
Once the fennel is done, pile it all up on a big plate and serve with a loaf of crusty bread.
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