Kerby Dichiera's Shaved Fennel with Stracciatella

SHAVED FENNEL WITH STRACCIATELLA

Serves: 4

INGREDIENTS

1 x 250g tub stracciatella cheese

1 x bulb of fennel

2 x oranges

1 x lemon

2 tbsp capers

2 tbsp currants

1 tbsp olive oil

¼ cup almond flakes

Flaky sea salt and pepper, to serve

METHOD

Slice the fennel as finely as you can manage and toss into a large bowl filled with ice water and a few slices of lemon. This keeps the fennel crunchy and takes away a little of the punchy anise flavour.

Segment your oranges over a medium size bowl to catch any juice and squeeze what’s left of the orange to extract every last bit.

Add the capers, olive oil, 1 tbsp lemon juice, 1 tbsp orange juice and a pinch of salt and pepper.

Take a small frying pan and dry toast your almond flakes over a medium heat until golden brown. Set aside.

Drain and pat dry the fennel, add the orange mixture and toss through.

To assemble, spoon the stracciatella onto one side of your Styleware Nesting Bowl and serve with the fennel salad on the other side. Finish with the currants, toasted almond flakes, a generous drizzle of good olive oil and flaky sea salt.