Dadolata with Fennel and Cheese

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

In the original recipe, Italian Quartirolo Lombardo cheese is used. Not finding it in Moscow, I replaced it with salad brine cheese or Brie cheese, which can be used in equal parts. Another, more elegant way to serve: use small removable molds (preferably without a bottom). Then, the layer of beetroot and dadolata is placed directly into the mold, pressed down well, and refrigerated. Before serving, the mold is carefully removed, and the resulting little cake is drizzled with sauce and garnished with herbs.

Ingredients

Fennel - 10.6 oz
Pitted olives - ½ can
Brie cheese - 7.1 oz
Natural Yogurt - 7.1 oz
Courgette - 1 piece
Olive Oil - 4 tablespoons
Spanish onions - 1 piece
Apple Cider Vinegar - 1 teaspoon
Beetroot - 1 piece
Lemon - 1 piece

Step by Step guide

Step 1

For the sauce, finely chop the cucumber (with skin) and onion. Place in a small bowl and squeeze well with your hands. Add the yogurt and mix. Add the oil and vinegar. Refrigerate.

Step 2

For the base, grate the fresh beetroot on a fine grater. Place in a small bowl. Add the juice of one lemon, mix. Refrigerate.

Step 3

For the dadolata, dice the fennel and cheese in a large bowl, and cut the olives in half. Mix well.

Step 4

On a plate, first layer a thin layer of beetroot. Then mound the dadolata on top. Drizzle with sauce. You can garnish with herbs left over from the fennel.