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Fennel and tomato panzanella with homemade ricotta
Serves 4 - as a starter or side Starters and mains
Ingredients
- 1 small fennel bulb, fronds picked and reserved
- 1 red onion, thinly sliced into rounds
- 500g heirloom tomatoes, cut into chunks
- 60ml red wine vinegar
- 60ml extra virgin olive oil, plus extra for drizzling
- 150g sourdough bread, torn
- 3tbsp shop-bought crispy fried shallots, roughly chopped
- 1tsp sesame seeds
- 1tsp nigella seeds
- 1tsp caraway seeds
- holy basil or green or purple basil, to serve (optional)
For the ricotta (makes 500g)
- 2tsp fennel seeds (or 1tsp ground fennel)
- 1 litre whole milk (the richer and creamier, the better)
- 2tbsp lemon juice
Method
To make the ricotta, use a pestle and mortar to grind the fennel seeds into a fairly fine powder. Add to a saucepan along with the milk. Place over a medium heat and bring the boil. Stir in the lemon juice, then, as soon as you see the mixture begin to split, remove from the heat and set asides for 30 minutes to curdle.
Line a sieve or colander with muslin or a clean cloth. Strain the mixture through a the sieve to separate the curds from the whey. Reserve the whey for your next batch of pancakes or vegetable soup.
Place the sieve over a large bowl and chill for 1 hour to drain and cool completely.
Meanwhile, cut the fennel bulb in half lengthways, then use a mandolin to thinly slice the fennel halves on the cut side. Place in a bowl of iced water.
Toss the onion, tomatoes and vinegar in a bowl.
Heat the olive oil in a frying pan over a high heat. Add the bread chunks and cook, stirring, for 4–5 minutes, or until golden. Add the crispy fried shallots, caraway, sesame and nigella seeds, then cook for 1–2 minutes more, or until fragrant.
To serve, drain the fennel and toss with the tomato mixture. Arrange on a platter and crumble the ricotta over. Scatter with the crispy spiced bread mixture, fennel fronds and basil, and finish with a final drizzle of olive oil.
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