Italian Recipes
INSALATA DI FINOCCHI IN CESTINI DI FORMAGGIO BRA

INSALATA DI FINOCCHI IN CESTINI DI FORMAGGIO BRA

Fennel Salad in Bra Cheese Baskets

How to make the Fennel Salad in Bra Cheese Baskets:

The baskets:
Using the larger holes in a cheese grater, grate the two cheeses, mix them together and then separate into 4 equal amounts. Line a cookie tray with buttered wax paper. Place the 4 parts of cheese on the paper and press them into circles about 6-7 inches wide. Bake for a few minutes until golden brown in a preheated oven at 400°F.

Remove the discs from the oven, liftimg them from the paper with a steel spatula, and place them into 4 small bowls. Shape the discs gently with your fingers against the sides before they cool, in order to achieve an attractive shape.

The salad:
Clean the two fennels by removing the hard outer layer and rinse well. Cut them into very fine slices and place them in a salad bowl. Mix in the chopped walnuts and the thinly sliced Bra cheese.

Make a dressing by whisking together the extra virgin olive oil, the apple cider vinegar and the salt, then toss it with the fennel.

Gently lift the cheese baskets from the cups, placing them onto serving plates. Fill them with the salad and serve immediately, so that the dressing won't ruin the shape of the baskets.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM