Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook * Bocconcini With Red Pepper Flakes Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 114 Serving Size : 1 Preparation Time :0:00 Categories : Appetizers And Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Bocconcini Extra virgin olive oil Red pepper flakes Coarsely milled black pepper Coarsely chopped parsley plus sprigs for garnish These bite-sized balls of fresh mozzarella can be found in Italian markets, delicatessens, and even many supermarkets. They make a succulent tidbit to pop into your mouth. Allow two for each person. Drain the cheese and place in a serving dish. Drizzle the olive oil generously over it, then add a pinch or two of pepper flakes, pepper, and parsley. Gently toss everything together. Let stand for 1 hour or serve right away, garnished with long sprigs of the dark green parsley. Serve with toothpicks. Bocconcini Rounds: Slice the cheeses into rounds, overlap them on a small platter, and dress with Lemon Vinaigrette or Parsley-Caper Sauce (see separate recipes). Bocconcini with Tomatoes: Toss whole red and yellow cherry, currant, or pear tomatoes with the bocconcini, torn basil leaves, and extra virgin olive oil. Or thread pieces of cheese, tomatoes, and basil leaves on short skewers, drizzle with olive oil, and add freshly cracked pepper. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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