In my
world, bocconcini is up there as one of the ultimate cheeses in life. I can’t
really describe why. These miniature Italian mozzarella cheese balls just do
something to me. Translated, bocconcini means ‘small mouthfuls’ and originated
in Naples, Italy. Initially made from the milk of water buffaloes, nowadays you
will generally find bocconcini made from a combination of water buffalo and cow’s
milk.
My
boyfriend’s mother made this simple yet delicious dish on Saturday night,
alongside tender Barramundi, lemon-zested prawns, guilt-ridden twice deep-fried
potato wedges and a fetching walnut, beetroot and goat’s cheese salad. Whilst
all these dishes were weighing down the table, I really just wanted to eat all
of the bocconcini salad. The best and tastiest things in life always seem to be
the simplest.
INGREDIENTS
- 1/2 large bunch of basil leaves, washed & roughly chopped
- 1 tub of bocconcini (around 210g), drained & cut up into slices
- either 1 punnet cherry tomatoes halved, 2 large tomatoes thinly sliced or half of each
- 1/4 cup balsamic vinegar
- Optional- 1 teaspoon garlic powder
PREPARATION
1. Place tomato pieces in a single layer on the bottom of a small baking or cooking tin or casserole dish (I used a square tin 20cm x 20cm). Drizzle 1/3 of the vinegar on top. Top the tomato with the bocconcini slices, then drizzle another 1/3 of vinegar on top. (Optional step- combine the basil leaves and the garlic powder in a medium bowl and toss to mix well). Scatter the basil leaves on top of the cheese and pour the remaining vinegar over the top.
Serve cold alongside a main dish.
Serves / 4 as a side salad
Total Preparation time / 10 minutes
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