Does anyone know any recipes that use bocconcini?

Question

if yes could you please provide the recipe. Thank you

Answer 1

TOMATO AND BOCCONCINI SALAD

4 medium-size tomatoes

2 balls bocconcini cheese

2 tbsp. fresh basil leaves

salt and pepper

2 tbsp. olive oil

1. Slice the tomatoes and the bocconcini. Chop the basil.

2. On a flat plate, arrange the tomato and bocconcini slices in concentric circles, slightly overlapping each other.

3. Add salt and pepper generously. Sprinke with the oil and chopped basil.

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2.ZESTY SOUTH-OF-THE-BORDER BOCCONCINI

Bocconcini are 1-inch Mozzarella balls.

2-4 lg. cloves garlic, minced

2/3 c. cilantro, stemmed and coarsely chopped

2/3 c. red onion, chopped

1 tsp. ground cumin

1/2 tsp. fresh oregano (1/4 tsp. dry)

2/3 c. olive oil

Salt and pepper to taste

1/2 c. fresh lime juice

6-8 Bocconcini (1/2 or more pounds), cut into quarters

1-2 sm. to med. poblano or Anaheim chiles

1 lg. Haas avocado, peeled, cut into 16 pieces

2/3 c. jicama, peeled, cut into match stick

Roast, skin, cut into long strips, then into thirds (or use dry chiles, soaked).

Mix garlic, cilantro, onion, cumin, oregano, oil, salt and pepper and lime juice. Add cheese, chiles, avocado and jicama. Toss lightly. Marinate 15-30 minutes. Serve at room temperature on lettuce as a salad, with barbecue chicken or meat as a side dish, or as an appetizer.

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3.BOCCONCINI (MOZZARELLA) AND TOMATO

SALAD

This is a true Summertime salad because it is best made with garden-fresh, ripe ingredients. The riper the tomatoes, the better; and only fresh basil leaves will do. Use your best quality, dark green and fruity olive oil for this one.

Vinaigrette:

1/3 cup extra virgin olive oil

3-4 tablespoons balsamic vinegar

1 tablespoon fresh basil, chopped

1/2 teaspoon fresh oregano, or 1/4 teaspoon dry

1/4 teaspoon sea salt

pinch of red pepper flakes

3 garlic cloves, finely minced

Salad:

2 tablespoons pitted black oil cure olive, chopped

1/2 lb small mozzarella balls (Bocconcini)

5 ripe tomatoes, cut into 1" thick wedges

Allow the minced garlic to stand in the vinegar for 10-15 minutes before preparing recipe. This will help remove the "bite" from the garlic and mellow it.

Meanwhile, slice tomatoes into wedges. Drain mozzarella balls (they are normally packaged in a brine). Remove pits from black olives and coarsely chop. Set these ingredients aside in a salad bowl.

Combine vinaigrette ingredients in a cruet or in a blender with the garlic and vinegar from above. Use 4 tablespoons vinegar if you like a tangy salad (3 tablespoons if you don't). You can use all balsamic vinegar, or if you prefer a milder dressing, use half balsamic and half red wine or Chianti vinegar. No mincing or chopping is required if a blender is used - pulse briefly.

Pour vinaigrette over tomatoes, cheese and olives; stir to coat. Do not add too much dressing - just enough.

Can be served with peeled, sliced cucumbers (1/4" coins or 1/2" cubes), if desired.

Season to taste with freshly grated black pepper (and salt, if needed) and serve, optionally, on a bed of radicchio or escarole hearts.

hope this helped and good luck =)

Answer 2

take your pick!

http://allrecipes.com/Search/Recipes.asp...

Answer 3

Here's a yummy treat I like to make when we have leftover risotto.

Take a large spoonful of cold risotto, press a small piece of bocconcini inside it and form into a ball (like a stuffed meatball).

Dredge lightly in flour, then dip in beaten egg, then roll in seasoned bread crumbs. Deep fry until golden brown. Drain well and serve warm.

You could even serve a little marinara sauce for dipping if you want.

Note: if you don't have a deep fryer, you can cook these in a deep saute pan with a good amount of oil. Just turn the balls as they brown so that all sides are evenly colored.

Happy cooking!