Marinated mozzarella, it reminds me of warm summer days and picnics. It can be such a treat. I cannot tell you how many delicatessens have taken my money for this stuff. It’s so damn good but so damn pricey.
Then it occurred to me that I could make my own! Sometimes I am a bit slow. This mozzarella is crisp and savory. Perfect for your next caprese salad. That’s a hint by the way.
½ pound fresh mozzarella 1 tablespoon cilantro, coarsely chopped 1 tablespoon basil, coarsely chopped ¼ teaspoon tarragon, coarsely chopped ½ cup olive oil 3 lime peels 1 clove of garlic 1 teaspoon peppercorns ¼ teaspoon salt
6 hours, 10 minutes
1/2 pound of marinated mozzarella
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!
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Jerry James Stone
Food pornographer, full-time vegetarian, pointy beard enthusiast, and I say 'hella' too much. Founder and creator of Cooking Stoned.