Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. bocconcini
- 1 tsp. fennel seeds, lightly crushed
- 3 tbsp. extra virgin olive oil
- Small bunch of fresh basil leaves, roughly torn
- Salt and ground black pepper
Directions
Drain the bocconcini well and place in a bowl. Stir in the olive oil, fennel seeds and basil, then season with salt and pepper. Cover and chill for one hour.
Remove the bowl from the refrigerator and leave to stand for about 30 minutes for the cheese to return to room temperature before serving.
Serve as antipasti if using this dish for a full, traditional Italian meal; make sure to serve an appropriate wine along with this.