Salami-wrapped griddled fennel

Name: Salami-wrapped griddled fennel
Yield: Makes about 16
Cuisine: British recipes
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

Published: 30 Dec 14
Updated: 18 Mar 24

Test kitchen approved

An easy canapé recipe made by wrapping fennel and mozzarella in salami, then griddling.

Makes about 16
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

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.

Recipe from December 2014 Issue

Nutrition

Nutrition: per serving

Per canapé

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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