Salami-wrapped griddled fennel
- Published: 30 Dec 14
- Updated: 18 Mar 24
An easy canapé recipe made by wrapping fennel and mozzarella in salami, then griddling.
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Makes about 16
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Hands-on time 20 min
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Ingredients
- 1 large fennel bulb
- Juice from 1 lemon
- 2 tbsp olive oil
- 250g bocconcini (mini mozzarella balls)
- About 70g salami, thinly sliced
- Fresh basil leaves to serve
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Method
- Heat a griddle pan over a high heat. Slice the fennel bulb into 3cm chunks. Squeeze over lemon juice and toss with oil, then season. Griddle the fennel, turning occasionally, until soft and starting to blacken.
- Tip the fennel into a bowl to cool slightly. Take a piece of fennel and a piece of mozzarella ball and wrap in a slice of salami. Keep wrapping until all the salami is used up.
- Griddle the wraps until crisp, put on a plate to cool slightly, then serve with cocktail sticks and a sprinkling of sea salt and basil leaves.
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- Recipe from December 2014 Issue
Nutrition
Per canapé
Nutrition: per serving
- Calories
- 67kcals
- Fat
- 5.6g (2.9g saturated)
- Protein
- 3.9g
- Carbohydrates
- 0.2g carbs (0.2g sugars)
- Fibre
- 0.3g
- Salt
- 0.4g
delicious. tips
Griddle the fennel up to a day ahead and chill, covered. Bring to room temperature before wrapping.
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