Photography by : Jae Frew
This recipe first appeared in Food magazine issue 86.
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Ingredients
Method
1.Place the bocconcini balls into a sterilised jar or jars, sprinkle with salt, add the herbs, garlic, lemon zest, chillies and peppercorns. Pour in enough oil to cover the cheeses. Cover with a tight-fitting lid. Refrigerate for at least 24 hours before using. Stored in the refrigerator, marinated bocconcini will keep for several weeks.
PER SERVE: Energy: 421kcal, 1761kj Protein: 21g Fat: 38g Saturated fat: 14g Cholesterol: 52mg Carbohydrate: 1g Fibre: 0g Sodium: 363mg
Note