Sunday, June 30, 2013

Bocconcini (Marinated Mozzarella Balls)


My daughter and I absolutely adore Bocconcini, which is Mozzarella balls marinated in garlic, olive oil, and red pepper flakes.  When we've bought them at the store, we have always fought over them.  I wanted to make my own so we could have an endless supply of them.  The recipe uses fresh Mozzarella, the kind packed in a watery liquid.  I actually found a package of fresh Mozzarella pearls, which is what you see in the pitcure. If you can't find the Mozzarella pearls, just buy the big ball of cheese and cube it.

BOCCONCINI
One 8-ounce package Mozzarella pearls (or an 8-ounce ball, cubed)
2 teaspoons fresh basil, chopped
1 clove garlic, minced
Red pepper flakes, to taste
Salt & pepper
Olive oil

Remove the cheeze from the liquid and discard the liquid.  In a bowl, drizzle a generous amount of olive oil over the cheese.  Add in the basil, garlic, red pepper flakes, and season with salt and pepper.  Stir to coat. Let it sit in the refrigerator for at least a couple of hours.  It will keep three or four days.  You may need to let it sit out on the counter to warm up the oil if it gets too thick.

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