Ligurian marinated mozzarella

Name: Ligurian marinated mozzarella
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Mozzarella cheese 1 lb; Pine nuts 1.3 tbsp; Taggiasca olives 2 tsp; Anchovies in oil 4 fillets; Lemon juice 2 tsp; Lemon peel to taste; Basil to taste; Extra virgin olive oil 1 tbsp; Fine salt to taste; Black pepper to taste; Basil 1.3 cups; Parmigiano Reggiano PDO cheese 1.1 oz; Pine nuts 2 tbsp; Extra virgin olive oil 2 tbsp; Fine salt to taste

Difficulty: Very easy
Prep time: 15 min
Cook time: 10 min
Serving: 4
Cost: Average
Note + marinating time in the fridge (at least 30 minutes).

PRESENTATION

Ligurian marinated mozzarella starts with fiordilatte — the mild, cow's-milk fresh cheese distinct from buffalo mozzarella — left to absorb a marinade of extra-virgin olive oil, lemon, and basil. The approach is straightforward: the cheese simply sits in the marinade long enough to take on a clean, fragrant character, with none of the effort the layered finish might suggest. It fits naturally into a summer spread, offering something a little different from the usual appetizer without demanding much from the cook.

Just before serving, homemade pesto, toasted pine nuts, and oil-packed anchovies go on top, pulling the dish squarely into Ligurian pantry territory. Holding the toppings back until the last moment keeps the cheese bright and prevents the flavors from muddying together — a small detail that makes a real difference in the final plate. Alongside focaccia genovese or a few slices of country bread, it works as an appetizer or a relaxed light lunch, carrying the kind of straightforward, honest character that defines the region's cooking at its best.

INGREDIENTS

Mozzarella cheese 1 lb (450 g)

Pine nuts 1.3 tbsp (10 g)

Taggiasca olives 2 tsp (10 g)

Anchovies in oil 4 fillets

Lemon juice 2 tsp (10 g)

Lemon peel to taste

Basil to taste

Extra virgin olive oil 1 tbsp (15 g)

Fine salt to taste

Black pepper to taste

For the pesto: Basil 1.3 cups (35 g); Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Pine nuts 2 tbsp (15 g); Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

Preparation

How to prepare Ligurian marinated mozzarella

To prepare the Ligurian marinated mozzarella, start with the marinade: pour the oil into a shallow baking dish 1, then season with salt, pepper 2 and lemon zest 3.

Also add the lemon juice 4 and the basil leaves 5. Combine the dressing 6.

Now tear the mozzarella with your hands into the baking dish 7, toss to coat evenly 8 and let marinate in the refrigerator for about 30 minutes, covered with plastic wrap 9.

Meanwhile, prepare the pesto: put the basil in a food processor 10 together with the pine nuts 11 and the grated cheese 12.

Add the salt 13 and the oil 14, then pulse intermittently until you obtain a creamy consistency 15. Set aside.

Put the pine nuts in a pan 16, heat and toast them over medium-low heat for about 6-7 minutes or until golden 17. Finally, cut the anchovies into pieces 18.