Ligurian marinated mozzarella
- 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, oh man, it is a true taste of the Italian Riviera. It really captures the fresh and colorful heart of Liguria’s coastal cuisine. Honestly, this Liguria-inspired antipasto is all about celebrating those bold Mediterranean ingredients. Plus, every bite? Delicious. Fiordilatte mozzarella—which is a local specialty, gets soaked in this really really good mix of extra virgin olive oil, lemon, and basil.
And look, unlike your typical mozzarella dishes, this one has that Genoese pesto—rich punch alert! Then there are the toasted pine nuts for that nutty crunch. Oh, and the anchovies in oil? Super savory touch. Ligurians, I gotta say, often enjoy this with crusty bread or Genoese focaccia to soak up every bit of oil and basil goodness.
Meals in Liguria often kick off with something as tender and satisfying as this Italian marinated mozzarella. And you know what? It’s easy to see why. The olive oil and herbs make the cheese moist and full of zesty flavors, while the homemade pesto brings that extra color and taste.
Whether you’re serving it as a mozzarella antipasto at a casual gathering or enjoying it as a light dinner, it's perfect. Some folks switch it up with marinated mozzarella balls instead of slices—pretty fun twist. The combo of creamy cheese, basil, and a hint of lemon? It's so so Ligurian. Whisks you right away to the sunny seaside.
This herb-infused mozzarella is not just a marinated cheese appetizer; it's also a picnic delight. Thing is, it's a reminder of how simple, local ingredients can turn into something special. You gotta try it. With every bite, you get a taste of Liguria’s sunny coast and laid-back charm. Seriously, a must-try for anyone who loves Italian cuisine.
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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
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.
You're ready to plate: arrange the mozzarella on the plate, then add the Taggiasca olives 19, the pesto 20 and the toasted pine nuts 21.
Finish with the anchovies 22, the lemon zest 23 and a few basil leaves. Your Ligurian marinated mozzarella is ready to be served 34!