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Marinated Bocconcini Recipe

Marinated Bocconcini
Difficulty: Easy | Total Time: | Makes: 4 to 6 servings

This take on marinated mozzarella may not be the most obvious, but the flavors mellow as they sit to complement the creaminess of the cheese. Just mix all of the ingredients together and stash them in the fridge for a few hours. Serve with Anchovy-Marinated Olives, Marinated Mushrooms, cured meats, and crusty bread for an impromptu picnic.

What to buy: Bocconcini are 1- to 2-inch balls of fresh mozzarella packed in water. They can be found in the refrigerated aisle of most grocery stores—look for them in the “fancy cheese” section.

Game plan: The bocconcini will keep for 1 week refrigerated in a covered container.

INGREDIENTS
  • 16 ounces drained bocconcini
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons capers, finely chopped
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 medium garlic clove, thinly sliced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
INSTRUCTIONS
  1. Toss all of the ingredients in a large bowl until the mozzarella is well coated. Refrigerate in an airtight container and let marinate at least 4 hours or overnight. Serve at room temperature.
    Write a review | 5 Reviews

  • There is such confusion about Mozzarella and Bocconcini and the difference between the cheeses. I think it is sort of due to the translation from Italian and the product names we have given to different cheeses outside of Italy.

    In fact Bocconcini and Fresh Mozzarella are the same thing! Fresh Mozzarella in Italy is a name which covers a range of cheeses including Bocconcini (translated as little mouthfuls) of all different size, buffalo mozzarella and pizza mozzarella (yellow cooked mozzarella).

    there is more info on the differences between styles of mozzarella at this site...

    http://www.lacasa.com.au/questionsand...

  • Mozz sizes:

    Ovaline are quarter pound balls (~ 250 grams)
    Bocconcini are approximately 1/8 pound balls
    Ciliegine are about 1/3 of the above) ~ 30 grams
    Perlini are small, pearl sized balls.

  • Great idea. I'd do it with much smaller balls of cheese (don't know the Italian names if it's ovolini or smaller), enough for a bite and on a toothpick for a party. I've never seen oil-packed capers in my fifty years on this planet so if I can't find it, most people can't perhaps except at a chi chi NYC grocery. Could you recommend brined or salted/salt rinsed off for recipe? It's a sodium issue and fresh mozz is needing salt. Thanks for a clarification or mail-order source for oil-packed capers.

  • They're almost the same thing. Bocconcini are also a mild cheese and if you want the best flavor, go for the mozzarella di buffalo. Bocconcini come (usually) as balls and in various sizes. The ones you buy in a plastic container are OK but the better ones are the fresh ones they sell at deli counters at the better grocery stores.

  • Is this recipe for mozzarella or bocconcini?

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