On a recent outing we packed a bit of cheese for a snack. While enjoying our simple dish, we realized that we could (read should) include recipes on our blog. So today we deliver the first installment.
Some of these future recipes will be as simple as our first installment, some may require a little more time, tools, equipment, or skill. We promise these dishes will satisfy a caseophiles hankering in fun and interesting ways.
The simple dish that inspired our recipe column was Marinated Bocconcini.
Bocconcini- (Please remember the "n" sound at the end of the second syllable. Though i doubt if you fail to pronounce it correctly the dish will be any less satisfying) literally means "little mouthfuls"
1/2 cup extra virgin olive oil
1 large garlic clove, minced
2 tsp.chopped fresh oregano
1/4 tsp.red pepper flakes
1 lb. bocconcini, drained
1tbsp. capers, coarsly chopped
2 tbsp. fresh parsley, chopped
Kosher or sea salt, to taste
Halved cherry tomatoes for garnish
Kalamata Olives for garnish.
In a small saucepan, heat the olive oil, garlic, oregeno, and red pepper over medium heat, just until the garlic sizzles and just begins to color. (1 to 2 minutes). Remove from heat and let cool.
Put bocconcini in a bowl and cover with the seasoned oil.
Add capers and parsley, stir to coat.
Cover, let stand for 5 min. To 1 hour. Stirring occasionally.
Just prior to serving, garnish with tomatoes and olives.
Season to taste with salt and spoon marinade over tomatoes and olives.