Capperi e Aglio con Mozzarella -- Mozzarella with Capers and Garlic

by djplam

Servings:

INGREDIENTS

1 pound of fresh mozzarella, in 1/2 pound
balls
3 tablespoons extra virgin olive oil
3 tablespoons capers, minced
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1 teaspoon oregano
fresh ground black pepper
1/4 pound black olives, oil cured
2 roasted peppers, sliced in strips

INSTRUCTIONS

Slice the balls of mozzarella into 1/2-inch thick slices. Arrange on a serving plate. In a small bowl mix all ingredients except the black olives and strips of roasted peppers. Mix well, making sure all ingredients are well incorporated. Pour oil mixture over mozzarella. Let stand for 15-20 minutes. Sprinkle the olives over the mozzarella, as well as the pepper strips. Chill. Served Chilled.

CHEF COMMENTS

Two important points here. First and foremost is to use FRESH mozzarella! There is a great deal of difference in taste between fresh mozzarella and the packaged kind. Go to a good Italian Deli to buy some. It is usually stored in a brine. Second, the olives here, oil cured, are what we, as kids called Sicilian Olives. The are the ones that are all wrinkled and the taste is out of this world.

Originally published in my cookbook, "The 'Old Country' Italian Cookbook", by Donald La Marca

Tagged: cheesedishes, italian add tags

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