Soft pillows of mozzarella pair beautifully with the lovely anise flavour of fennel and the slight tang of lightly pickled green tomatoes.
Serves: 6
INGREDIENTS
½ cup apple cider vinegar
¼ cup water
2 tablespoons caster sugar
1 teaspoon sea salt
1 teaspoon caraway seeds
½ teaspoon yellow mustard seeds
2 medium green tomatoes
1 medium fennel bulb, tops trimmed
To serve
2 balls fresh mozzarella in whey, drained (I used Clevedon Valley Buffalo)
grilled bread and crackers
METHOD
Put all the ingredients, except the tomatoes and fennel, in a saucepan and bring to the boil. Cool to room temperature.
Thinly slice the tomatoes and fennel (a mandolin is perfect for this) and place in a shallow dish. Pour over the cooled liquid and turn to coat the vegetables.
Cover, turning occasionally, and leave for two hours or keep refrigerated for up to three days.
To serve: Slice or rip the mozzarella and place on a serving platter. Lift the vegetables out of the brine, letting the excess drip back into the bowl.
Place on the platter and drizzle everything with good olive oil, ground pepper and sea salt. Serve with grilled bread and crackers.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Fresh Nectarine and Prosciutto Salad with Mozzarella and Prawns]()
RecipeFresh Nectarine and Prosciutto Salad with Mozzarella and Prawns
Article by Claire Aldous![Melting Mozzarella and Fennel Seed Rolls]()
RecipeMelting Mozzarella and Fennel Seed Rolls
Article by Claire Aldous![Grilled Mozzarella and Garlic Breads]()
RecipeGrilled Mozzarella and Garlic Breads
Article by Claire Aldous![Roasted Peppers with Buffalo Mozzarella and Basil]()
RecipeRoasted Peppers with Buffalo Mozzarella and Basil
Article by Claire Aldous
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.