GENUINE MOZZARELLA
INGREDIENTS TO SERVE 4
50 g parmesan
1 handful of basil
6 TBSP olive oil
Freshly ground pepper Zest of ½ lemon
1 squirt of honey
2 TBSP white balsamic vinegar
240 g mozzarella
½ fennel bulb
4 cherry tomatoes
2 slices of white bread
½ red onion
1 garlic clove
Preparation
TO MAKE THE PESTO
Puree the parmesan, the basil and the olive oil in a blender or mortar and pestle until it turns into pesto sauce. Add pepper and lemon zest to taste. Tip: use plenty of high quality oil!
MOZZARELLA
Cut the fennel bulb into delicate slices using a knife or grater, cook in plenty of water until soft. Next marinate it in white balsamic vinegar (2 tablespoons), honey, and pepper. Cut the mozzarella into thick slices. Plate with the fennel and garnish with cherry tomatoes.
THE BREAD SALAD
Cube the two slices of white bread and half of a red onion. Smash the garlic and sear the bread, onion and garlic in a pan until golden brown.
NUTRITION VALUE
| Energy | 375 kcal |
| Carbohydrates | 11 g |
| BE | 0.9 |
| Protein | 19 g |
| Fat | 28 g |
| Potassium | 297 mg |
| Phosphate | 400 mg |
| Sodium | 483 mg |
| Water | 123 ml |
All nutritional information per serving. This corresponds to 1/4 of the total recipe.
