A Jerry James Stone Recipe
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Ingredients
- ยฝ pound fresh mozzarella
- 1 tablespoon cilantro, coarsely chopped
- 1 tablespoon basil, coarsely chopped
- ยผ teaspoon tarragon, coarsely chopped
- ยฝ cup olive oil
- 3 lime peels
- 1 clove of garlic
- 1 teaspoon peppercorns
- ยผ teaspoon salt
Instructions
- Take the 1/2 pound of fresh mozzarella and cut it into slices. You could also do cubes, circles or unicorns if you wanted. Just depends on what you plan to use it for. I am using this for a caprese salad so I want sheets of mozzarella for it.
- Place the mozzarella in a dish and add the tablespoon of cilantro, tablespoon of basil, 1/4 teaspoon tarragon, 3 limes peels, one clove of garlic, teaspoon peppercorns, and 1/4 teaspoon salt.
- Now add the 1/2 cup olive oil. It is really important to use a good olive oil for this because your mozzarella is gonna taste like it after. I used this lovely biodynamic olive oil from AmByth Estate. If you like good wine, I suggest checking them out. More importantly, if you live in California...visit the Paso Robles area and check them out. They are by appointment only but they have a very charming operation.
- Now that the mozzarella is covered with yummy olive oil, fresh herbs and spices...we are going to let it sit in the fridge for about 6 hours to infuse it with all those flavors. Enjoy!
