Warm Galbani Mozzarella Caprese Salad
Shared by Corey S. of West Cornwall, CT
This dish is a wonderful way to experience the joys of Galbani fresh mozzarella in the cooler months. While Basil, Balsamic,and onions are naturally (and usually) paired with fresh mozzarella, this recipe offers a new take. The fennel is crisp, the olives, a little salty, the lemon juice replaces balsamic with just enough acid . The SD tomatoes offer some "tooth" and best of all the Perlini's are soft, and the Bocconcini is lush with just a little pull. Variations on this theme are many! All the best. Corey I. Seigel Executive Chef Trinity Conference Center
Prep Time:
15 min
Cook Time:
3 min
Total:
18
Ingredients
- 1 cup Fennel Bulb, thinly sliced
- 1/2 cup your favorite olive, cut in half
- 1/2 cup plumped Sun Dried Tomatoes, julienned
- 4 tbs fennel greens, chopped
- 2 sprigs fennel greens
- 2 tbs Extra Virgin Olive Oil
- 2 tbs Fresh Lemon Juice
- 1 cup Fresh Spinach Leaves, thinly sliced
- 1 1/2 oz. Galbani Perlini, drained
- 2 oz. Galbani Bocconcini, sliced
Directions
1) Place Spinach and Perlini's in a mixing bowl 2) Heat oil in a saute pan until hot, but not smoking. 3) Saute Fennel until tender (about 30 sec) 4) Toss in olives, sun dried tomatoes and toss for about 20 sec 5) Deglaze with lemon juice 6) Empty the Saute pan into the bowl with the spinach and mozzarella perlini's 7) Quickly toss the contents of the bowl together and split into 2 8 oz vessels of your liking. 8) Top the warm Caprese salads with slices of Galbani Bocconcini in a fanned pattern, and either put it under a broiler for a few seconds, or use a propane torch to soften and lightly brown the cheese 9) Garnish with fresh fennel green sprig and ENJOY!
