STUFFED BOCCONCINI BALLS: TASTE AND SIMPLICITY IN ONE DISH


This article is also available in: Italian

Good and tasty, the mozzarella can be used as the main ingredient of many tasty recipes or as a final touch to enrich tasty dishes.
You can choose from many varieties: bufala campana (buffalo from Campania), fiordilatte, affumicata (smoked mozzarella), pecorina (typical from some regions such as Sardinia, Abruzzo and Lazio) or caprina and in all kind of shapes: roll, braided, bocconcino (balls), perline…
Here is a delicious and easy recipe with dried tomatoes, olives, capers and arugula!

DIFFICULTY LEVEL: easy
PREPARATION TIME: 15 minutes
COOKING TIME: none
SERVES 4

INGREDIENTS

4 buffalo mozzarella Antichi Sapori
1 tablespoon salted capers
8 basil leaves
4 sun-dried tomatoes in oil
2 tablespoons of black olives
10 rocket leaves
½ lemon
Extra virgin olive oil flavoured with lemon q.s.
Pepper as needed.

INSTRUCTIONS

First you need to remove salt from the capers. Put them to soak in a bowl for 15 minutes, changing the water several times. Chop coarsely the capers, the black olives, the dried tomatoes (drain excess oil first) the basil and the arugula (setting the stems aside). Add the zest of half a lemon and season it all with a lemon infused extra virgin olive oil and a sprinkling of pepper. Cut in half the mozzarella balls and stuff the mixture into them. With a toothpick pierce slightly the centre of the mozzarella and tuck the arugula stems.
Garnish with lemon zest and serve.
Enjoy your meal!

Buy the Antichi Sapori products on I Like Italian Food
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Translated by Marta Pitarch Robles

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