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Wednesday, September 8, 2010

Marinated Mozzarella (Mozzarella Marinata)

~My Marinated Mozzarella & Olives~
A nice platter of antipasto just isn't complete without fresh mozzarella and olives is it? The problem I have found myself running into though is that fresh mozzarella must be eaten fresh so you really need to purchase it just before using that is..... unless you use marinated mozzarella. Sure you can buy it but for twice the price it cost to make it and probably using inferior products so why not make it? My Costco sells it for twice as much as regular fresh mozzarella and it contains a cheap light olive oil. I can make this myself with minimum effort using fresher cheese, 100% Extra Virgin Olive Oil, my own dried herbs if I choose and and it still costs less!
I make this for an antipasto platter but it can also be served on a nice hunk of good bread for a lunch. This recipe also makes great gift if placed in fancy jars with a homemade tag. Believe it or not this will keep for 1 month in a fridge (check the date on your cheese just to be sure) in sealed jars covered in oil. You may have to replenish the oil every now and then. Think of this recipe as a Starter Recipe as you can play around with it: try adding 1 whole garlic clove, chopped sun-dried tomatoes, Italian Seasoning, or Herbs Di Provence. If you like this you may like my Marinated Olives as well.
1 pound fresh mozzarella cubed or sliced
1-2 cups olive oil (If you use a shallower jar you use less oil)
1 teaspoon dried oregano or thyme
1 large pinch dry red pepper flakes
1 pinch course kosher salt
Short & fat jar with a seal-able  lid that has been sterilized, dishwasher is good enough for me.
Cube or slice your cheese
Place these into the jar and give it a shake to settle them closer to the bottom.
Pour over the oil just to barely coat.
Add the spices, cover, and shake to coat and distribute.
Place in the fridge over night or better yet for a few days before serving.
NOTES: These absolutely must be served at room temperature. The fridge will solidify the oil so put out on the counter atleast half an hour to melt the oil before serving.
Once you run out of the cheese use the oil in a pasta dish. Simply pour the room temperature oil over hot pasta, toss well, and serve with grated Parmesan!!!!!!!!!

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