Smoked mozzarella and olive sandwich
Mozzerella in carozza
Recipe
1 teaspoon fennel seeds
1 teaspoon sea salt flakes
2 teaspoons superfine sugar
1 green olive ciabatta loaf
1 clove garlic, halved
2 tablespoons extra virgin olive oil
2x 125g smoked mozzarella sliced
1 teaspoon sea salt flakes
2 teaspoons superfine sugar
1 green olive ciabatta loaf
1 clove garlic, halved
2 tablespoons extra virgin olive oil
2x 125g smoked mozzarella sliced
Serves 4-6
Preheat oven to 220ºC.
Place the fennel seeds in a mortar and pound with a pestle until fine.
Place in a small bowl. Add the salt and sugar and mix to combine.
Set aside.
Cut the bread in half horizontally and rub the cut sides with the garlic.
Place the bread, cut-side up, on an oven tray.
Brush the oil and cook for 6 minutes or until golden.
Sprinkle both halves with the fennel sugar and top one half with the mozzarella.
Sandwich together and cook for 8 minutes or until golden and cheese is melted.
Cut into slices to serve.
Preheat oven to 220ºC.
Place the fennel seeds in a mortar and pound with a pestle until fine.
Place in a small bowl. Add the salt and sugar and mix to combine.
Set aside.
Cut the bread in half horizontally and rub the cut sides with the garlic.
Place the bread, cut-side up, on an oven tray.
Brush the oil and cook for 6 minutes or until golden.
Sprinkle both halves with the fennel sugar and top one half with the mozzarella.
Sandwich together and cook for 8 minutes or until golden and cheese is melted.
Cut into slices to serve.
Image: Chris Court via Taverne Agency. Styling: Steve Pearce. Recipe: Donna Hay
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