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Stracciatella, pickled carrot and fennel

Name: Stracciatella, pickled carrot and fennel
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 yellow carrot, very thinly sliced (we used a mandoline); 1/4 cup (60ml) chardonnay vinegar or white wine vinegar; 1 tsp brown sugar; 1/4 tsp fennel seeds, toasted; 150g stracciatella (fresh buffalo milk cheese – substitute burrata), torn; 1 baby fennel bulb, halved, thinly sliced, fronds reserved; Extra virgin olive oil, to drizzle

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15m

Stracciatella, pickled carrot and fennel.

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by delicious. team

delicious. team

Nov 01, 2017

“The simplicity of this dish requires the use of a very fresh cheese,” says Matt. “Burrata or creamy mozzarella are good alternatives.” Recipe by chef Matt McConnell.

1 yellow carrot, very thinly sliced (we used a mandoline)
1/4 cup (60ml) chardonnay vinegar or white wine vinegar
1 tsp brown sugar
1/4 tsp fennel seeds, toasted
150g stracciatella (fresh buffalo milk cheese – substitute burrata), torn
1 baby fennel bulb, halved, thinly sliced, fronds reserved
Extra virgin olive oil, to drizzle

Method

1.

Combine carrot, vinegar and sugar in a bowl. Set aside until needed.
2.

Using a mortar and pestle, lightly crush fennel seeds. Arrange stracciatella on a serving plate and sprinkle with freshly ground black pepper. Top with drained carrot, fennel, fennel seeds and a pinch of salt flakes. Drizzle with oil and scatter with reserved fennel fronds to serve.

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