in Italy

Pickled mozzarella

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Ingredients for 4 servings:

  • 150 g mozzarella (mini mozzarella balls, 20 pieces)
  • 2 small garlic cloves
  • 1 chili pepper(s), red
  • 1 lemon(s), organic
  • 3 stalks of thyme
  • 2 sprigs rosemary
  • 300 ml olive oil

Instructions

Working time approx. 15 minutes; Rest period approx. 1 day; Total time approx. 1 day 15 minutes

Place the mozzarella balls in a sieve and drain well. Peel the garlic. Score the chili pepper lengthwise with a knife. Wash the lemon and use a vegetable peeler to thinly peel three strips of zest. Pat the mozzarella balls dry. Layer the mozzarella balls alternately with the garlic, chili, lemon zest, thyme, and rosemary in a clean 400 ml jar. Fill with oil so that the mozzarella balls are completely covered. Seal the jar. The mozzarella balls should marinate in it for at least a day. They will keep in the refrigerator for about a week. They go well with baguette, in a pasta dish, or in a salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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