Wednesday, January 18, 2006

Marinated Bocconcini


8 bocconcini, cut into quarters
1/2 cup olive oil
2 Tbs rosemary, chopped
2 garlic cloves, crushed
1/2 tsp salt
1/4 tsp hot pepper flakes
freshly ground pepper

Place bocconcini in a glass bowl. Combine remaining ingredients, stirring to dissolve the salt. Pour over bocconcini. Cover, and refrigerate overnight or longer. They keep a week or more and get even more flavourful. To serve, remove from fridge one hour before to allow oil to liquefy; drain and serve.

For more of a Greek flavour, add a crumpled bay leaf or two, and a tablespoon of both rosemary and oregano leaves). If marinating olives, omit the salt.


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