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Pickled mozzarella balls

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Ingredients for 10 servings:

  • 900 g mozzarella (mini balls)
  • 1 liter oil (sunflower)
  • 4 tbsp thyme, dried
  • 4 tbsp basil, dried
  • 1 tbsp rosemary, needles, dried
  • 1 tbsp chili flakes
  • 8 tbsp red wine vinegar
  • 6 tsp black pepper
  • 1 lemon(s), organic
  • 180 g tomatoes, dried, not preserved in oil
  • 6 medium-sized garlic cloves

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

Italian Style

Finely chop the tomatoes and garlic cloves. The amount of garlic cloves depends on your personal taste and the size of the cloves. Use only the zest of the organic lemon. Mix all ingredients except the mozzarella balls thoroughly. Then add the balls. Mix well and refrigerate. If you don’t want an overly strong lemon flavor, remove the lemon zest after the first day. Mix every day. The balls are ready after the third day.

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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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