Capperi e Aglio con Mozzarella -- Mozzarella with Capers and Garlic
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Ingredients
| 1 lb. | fresh mozzarella, in 1/2 lb. balls | | 3 tbsp. | extra virgin olive oil | | 3 tbsp. | minced capers | | 1 tbsp. | balsamic vinegar | | 2 cloves | garlic, minced | | 1 tsp. | oregano | | Freshly ground black pepper | | 1/4 lb. | black olives, oil cured | | 2 | peppers, sliced in slices and roasted |
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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.
Author's 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