Marinated Bocconcini

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Marinated Bocconcini

Diabetes FriendlyGluten FreeVegetarianRECIPE BERNADETTE HOGG
PHOTOGRAPH JAE FREW
ISSUE 86


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READY IN 10 MINUTES PLUS MARINATING TIME
SERVES
APPROXIMATELY 2 CUPS

10 bocconcini balls
½ teaspoon flaky sea salt
2 sprigs rosemary
3 sprigs thyme
1 bay leaf
1 clove garlic, smashed
1 strip lemon zest
¼ teaspoon dried chillies
4 each: pink peppercorns, black peppercorns
2 cups olive oil (approximately)

•  Place the bocconcini balls into a sterilised jar or jars, sprinkle with salt, add the herbs, garlic, lemon zest, chillies and peppercorns. Pour in enough oil
to cover the cheeses. Cover with a tight-fitting lid. Refrigerate for at least 24 hours before using. Stored in the refrigerator, marinated bocconcini will keep for several weeks.

PER SERVE: Energy: 421kcal, 1761kj Protein: 21g Fat: 38g Saturated fat: 14g Cholesterol: 52mg Carbohydrate: 1g Fibre: 0g Sodium: 363mg

 

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