First- another quick reminder about The Second Tuesdays Déjà Food Event. You have 6 more days to get us your submissions. Pretty please?!? We can’t wait to be inspired by how you’re re-purposing your leftovers and reducing kitchen waste. No blog? No problem. Just email us the details and we’ll add you in. Shall I remind you that we have a yummy prize?
In keeping with this week’s theme of brevity I’m going to give you a quick tease of things to come… I’ll give you the recipe for these now, but check back in to see what I did with them. Believe me, it’s worth it!
Homemade goat’s milk mozzarella bocconcini marinated in fresh pesto!
Homemade Mozzarella Bocconcini
The process of making these is so easy that you’ll be hard press to fork out the mad cash needed to purchase fresh mozzarella balls at most stores. This simple method takes 30 minutes or less and is insanely easy. There are a couple specialty ingredients needed to make them, but they’re easily acquired via the internet or mail order. Once you have the items in your pantry and freezer you can make mozzarella on a whim. …And I speak the truth when I say that you will have those whims once you taste these!
(If you want the most super-duper authentic fresh mozzarella, you can move up to this kind of recipe after perfecting the fast mozzarella.) **Also- do not, under any circumstances, use ultra-pasteurized milk for this cheese. It will not work. Trust me.
My new favorite summer staple: Basil almond pesto marinated fresh mozzarella bocconcini.
How did we like this recipe?
Both of the components of this dish -the cheese and the pesto- got a resounding 14 thumbs up out of 14 possible. This included the “no cheese” guy and the “no green stuff in my food” guy. These inconsistencies in food preferences are a ray of hope for me. Some day I may not have to microscopically mince my onions (or leave them large enough to pick back out…) Ahhh. A girl can dream. In the meantime, I’ll serve this as often as possible to get some green stuff in ’em all.