Thursday, February 21, 2013

Rippin Another Blog: Parmesan Roasted Fennel with Mozzarella di Bufala and Reduced Balsamico

Good morning sugar loves!

It's my opinion that food is something that unites us all. Without getting all humanistic and homogenizing (because I learned in my Women's Studies classes that's a bad thing), we all need food. We all eat food (hopefully). We all want food (except those with eating disorders). And we all love food. Who doesn't enjoy eating?? (again, see above).

While what we eat differs from country to country, region to region, home to home, person to person - we do all eat.

And thank God for that. She must love food too.

That's why for the month of February I selected a Swedish blog to rip a recipe from. Min ugn är min tv. We might not speak or type the same language but with photos as fantastic as this Mattias', how can we not connect? The best part was looking at the food and trying to figure out what dishes were. And when it came to actually making one of his dishes, as Haydn mentioned yesterday, Google translator is a handy-dandy-translating magic machine! 

Fennel gets an incredibly tender flavor when it's cooked, losing most of it's aniseed punch, while the creaminess of the mozzzarella paired with the crunchiness of the cheese is unreal.

Small note: Buy the best ingredients for this that you can afford. They key to simple dishes like this is getting the good shit. Your mouth will thank you. Twice.

tack så mycket, Mattias... and Google Translator.

Roasted Parmean w Fresh Buffalo Mozzarella
(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, drizzle with a good helping of balsamic reduction and olive oil, garnish with some fennel tops and serve with a loaf of crusty bread.



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