Buffalo mozzarella with prosciutto, shaved fennel and salsa verde

Tamara West

Get inspired by the versatility of fennel. Here, a tender young fennel bulb is shaved fresh into salad for a delightful crunch and subtle aniseed flavour.

Ingredients

12 slices	Prosciutto, thin
120 g	Buffalo mozzarella, balls, x2
2	Fennel bulbs, medium (Main)
½ cup	Parsley, leaves, picked
½ cup	Fennel, tops. Picked and roughly chopped
½ cup	Salsa, (recipe for salsa verde below)

Salsa verde

2 tsp	Capers, small, rinsed and drained
½	Garlic cloves
2	Anchovies, use up to 3, quality canned.
½ tsp	Sea salt
1 cup	Basil, or 1/2 cup of mint, picked
1 cup	Flat leaf (Italian) parsley, picked
60 ml	Extra virgin olive oil
1 tsp	Cabernet Sauvignon vinegar, use up to 2 tsp.
½ tsp	Dijon mustard

Directions

1. Gently cut mozzarella balls in half and place slightly off centre on 4 plates.
2. Place 3 slices of prosciutto next to the mozzarella. Shave or finely slice fennel bulbs into a mixing bowl.
3. Add parsley and fennel tops and toss together before dividing between each plate.
4. Finish with a generous spoon of salsa verde over the shaved fennel and serve immediately
5. For the salsa verde, place garlic, capers, anchovies and salt into a mortar and pestle and grind to a paste. Add basil and flat leaf parsley and grind until smooth. Add olive oil and muddle with the pestle. Mix in vinegar and mustard and reserve for later use.