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Fruity fennel mozzarella


4 × 125 g Brimi
Mozzarella Lactose Free...

... 4 slices of bruschetta bread, 8 tbsp olive oil, 1 young garlic clove, 1 fennel bulb, 4 dried apricots, 2 tbsp white balsamic vinegar, 1 tsp medium-hot mustard, rock salt, freshly ground white pepper, 1 handful of pimpinella, marigold (Calendula) petals.


    Roast bread slices in 1-2 tbsp olive oil. Rub with peeled garlic clove. Wash and trim fennel, cut slices. Dice apricots and mix with vinegar, mustard and olive oil. Salt and pepper to taste. Wash pimpinella, remove coarse stems. Slice mozzarella. Place pimpinella on plates, spread fennel and mozzarella on top. Sprinkle with vinaigrette and decorate with petals. Serve with bruschetta!

    Fruity fennel mozzarella
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