Saturday, September 3, 2011

Diced Ovolini with Basil and Crushed Red Pepper flakes

I was going to get Bocconcini today for this dish but the store where I get it from ran out so I bought ovolini instead and diced them. This dish is very easy and requires just a few steps but they are very delicious. A simple yet elegant antipasto.

Bocconcini and ovolini are both mozzarella cheeses the only difference is their size. Bocconcini are tiny, grape-sized version while ovolini are egg-shaped ovals which are the suitable size for insalata caprese. Mozzarella cheese is a tender and mild-flavored cheese with buttery texture and usually used as a topping for pizza. Buffalo mozzarella is an important industry in Italy and mozzarella di bufala Campana received a protected geographical status from European Union in 2008.


1/2 lb bocconcini or ovolini (diced into 1 inch size)
1/2 tsp crushed red pepper flakes
a small bunch of basil, torn roughly
4 Tbs extra virgin olive oil
sea salt and black pepper to taste.

1. Drain and slice ovolini.
2. Stir in olive oil, pepper flakes, and basil.
3. Season with salt and pepper according to taste.
4. Chill for at least 1 hour before serving.

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