in Italy

Pickled mozzarella

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Ingredients for 6 servings:

  • 40 mini mozzarella, approx. 300 g
  • 3 cloves garlic
  • 1 organic lemon(s)
  • ½ bunch thyme
  • 1 sprig(s) rosemary
  • 2 tsp pepper
  • 3 tbsp red wine vinegar
  • 250 ml sunflower oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Drain the mozzarella. Peel and halve the garlic. Finely slice the lemon zest. Wash and roughly chop the herbs. Layer the mozzarella balls alternately with the garlic, lemon zest, herbs, and pepper in a preserving jar. Drizzle with vinegar and top with oil until all ingredients are covered. Store the jar tightly closed in the refrigerator. Use within one week. Serve best with cherry tomatoes and baguette.

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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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