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CHOW: Recipes: Marinated Bocconcini

Marinated Bocconcini Recipe

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

Our take on marinated mozzarella may not be the most classic, but the flavors mellow as they sit and wonderfully complement the creaminess of the cheese. Pair with Anchovy-Marinated Olives, cured meats, and crusty bread for an impromptu picnic.

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

INGREDIENTS
  • 12 ounces drained bocconcini
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup fresh Italian parsley leaves, finely chopped
  • 3 tablespoons oil-packed capers, finely chopped
  • 1 tablespoon fresh thyme leaves, finely chopped
  • 1 medium garlic clove, thinly sliced
INSTRUCTIONS
  1. Combine all ingredients in a small bowl and toss until mozzarella is well coated. Place in an airtight container and let marinate, refrigerated, at least 4 hours or overnight.
  2. To serve, bring to room temperature and season with salt and freshly ground black pepper.
    Write a review | 5 Reviews
POST A COMMENT |5 Comments

COMMENT

  • 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...+READ

    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/questionsandanswers.htm#1-COLLAPSE

  • 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...+READ

    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.-COLLAPSE

  • 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?