29 April 2011
Marinated Mozzarella Ottolenghi Style
Just a quick post today. With a simple little salad or side-dish, whichever you wish it to be.
One evening when my brother-in-law was over for dinner I decided just to make a help-yourself sort of meal. A large bowl of lovely dressed mixed salad, a bowl of homemade potato and dill salad, a small bowl of homemade hummus, crusty bread, marinated mozzarella, pizza, a small bowl of beetroot and one of sweetcorn. It was wonderful. I should really do this more often. My mum, Graham and I then enjoyed leftovers the next day for lunch.
The marinated mozzarella recipe came out of a fabulous book by Yotam Ottolenghi called Plenty.
The marinade was made up of fennel seeds, oregano (fresh was called for, but I just used a little dried oregano), basil, garlic, lemon zest, extra virgin olive oil, rapeseed oil, salt and pepper.
The marinade is poured over the torn mozzarella and left for half an hour for the flavours to develop. Ottolenghi served his mozzarella with tomato wedges drizzled with olive oil, but as I was serving mine alongside a mixed salad, I didn't bother.
The flavours were good, but subtle, I think I would add more fennel next time and perhaps experiment with other spices. I did really enjoy it alongside all the other dishes.
On another note, please vote for your favourite soup or salad in this month's No Croutons Required. The chance to vote is drawing to a close and the winner will be announced tomorrow.