This appetizer was an inspiration from a visit to Seattle, Washington. The restaurant is called How to Cook a Wolf and offered more than Italian food. Its one of those places where the menu changes daily depending on the fresh ingredients available. The perfected the art of fresh in both quality and originality. If you have the chance to visit Seattle and don’t have a tight budget, this restaurant will be sure to wake up your taste buds.
Here is my attempt in recreating one of their delicious and fresh appetizers. I prepared the parsley pesto with homegrown parsley, caramelized the fennel and sliced mozzarella and then tried to assemble them fancy on the dish. For the most part it was a success but the fennel was tricky and should have been slightly more crisper to give it a “bite”.
Ingredients (sorry no measurements, trust you instinct and your palate):
- Handful of parsley and more
- some chopped almonds (walnuts or pine nuts can be substituted)
- Parmesan cheese
- Clove of garlic
- Olive oil
Now for the carmelized fennel:
In the oven slice 2 fennel bulbs and toss with olive oil and 1 teaspoon sugar. Line baking pan with parchment paper to avoid sticking. Roast at 400 F till brown but not limp.
