Bocconcini

Marinated Fresh Mozzarella

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

In Italy fresh mozzarella comes in a variety of sizes. The smallest are called bocconcini or little mouthfuls, and they are addictive. When I was living in Rome, these were my favorite midmorning snack. Our local mozzarella producers will not make these little mozzarellas as they are very time consuming, but they do make a fine one-pound fresh mozzarella, which I cut into chunks about 1½ inches square. I marinate them for a few hours and serve them atop a salad of assorted greens dressed with a simple vinaigrette. They can be eaten plain, of course, without the salad accompaniment or become part of an antipasto platter.

Ingredients

    Method