Pickled Mozzarella À La Mäusle
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 2 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g mozzarella, or mini mozzarella balls
- 250 ml olive oil, or neutral oil
- 1 teaspoon thyme, dried, grated
- 1 teaspoon basil, dried, grated
- 2 teaspoons tomato (s), dried, pickled in oil, finely chopped
- 1 clove garlic, finely sliced
- 1 pinch (s) chilli
- 6 peppercorns, lightly pressed
Print Recipe
Pin Recipe Instructions
- Cut the mozzarella into medium-sized cubes or leave the mini mozzarella balls whole.
- Layer the remaining ingredients, except for the oil, together with the mozzarella in a glass with a tight-fitting lid. Pour the oil over until the ingredients are covered. Close the jar and let it steep in the refrigerator for at least 2 days.
- The pickled mozzarella tastes very good with antipasti, spaghetti or salad.
- Tip: If the mozzarella has been eaten, do not throw away the oil. It is ideal for salad dressings or for searing chicken and vegetables.
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