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Yogurt Balls

4 cups whole-milk Yogurt, sheep's milk, if possible
4 tablespoons fresh thyme, minced
2 tablespoons fresh rosemary, minced
1 teaspoon crushed fennel seeds
2 teaspoons kosher salt
1 cup extra-virgin olive oil
1/2 teaspoon chili-pepper flakes
1 bulb fennel sliced thinly
1/2 cup fresh fennel fronds, minced
4 fresh bay leaves
2 teaspoons black peppercorns

Line a strainer with cheesecloth, place it over a bowl and add the
yogurt. Put in the refrigerator for two days to drain completely.

Place the thyme, rosemary, fennel seeds and salt in a bowl and
combine. Add the yogurt and stir thoroughly to combine. Return
to the refrigerator for 30 minutes.

In the meantime, combine the olive oil, the chili-pepper flakes,
the fresh fennel fronds, the bay leaves and the peppercorns in a
shallow dish.

Shape the yogurt into balls about 1 inch in diameter. Gently roll
each one in the shallow dish. Marinate for at least 30 minutes
and up to one hour at room temperature. Refrigerate for up to one
day before serving.

Yield: Eight servings (32 balls).


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