in Italy

Pickled mini mozzarella

updated

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Ingredients for 2 servings:

  • 40 mozzarella mini balls, approx. 300 g
  • 3 garlic cloves
  • 1 lemon(s) – peel, thinly peeled, untreated and cut into thin strips
  • ½ bunch thyme
  • 1 sprig(s) rosemary
  • 2 tsp black pepper, crushed
  • 3 tbsp vinegar (red wine vinegar)
  • ½ liter of oil (sunflower oil)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

also works with crushed large balls

Drain the mozzarella balls thoroughly in a sieve. Halve the mozzarella balls. Sort and wash the thyme and rosemary, then spin dry. Pluck the thyme leaves and rosemary needles from the stems. Layer the mozzarella balls alternately with the garlic halves, lemon peel strips, thyme, rosemary, and pepper in 1 or 2 screw-top jars (approx. 500 ml each). Pour in the oil until all ingredients are covered. Let stand for at least 1 day. Shelf life: approx. 1 week.

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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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