TLC Cooking "Emeril's Marinated Bocconcini"

Emeril's Marinated Bocconcini

YIELD 4 small servings

INGREDIENTS

1 1/2 cups	extra-virgin olive oil
1‑2 inch x 1‑ inch	strip of lemon peel
1	garlic clove, minced
1	fresh bay leaf
1	sprig fresh rosemary
1	sprig fresh thyme
1	sprig fresh oregano
1/2 teaspoon	crushed red pepper
1/4 teaspoon	salt
1 pound	mozzarella bocconcini or ciliegini, drained

(yellow part only)

PREPARATION:

In a small saucepan over low heat, warm the olive oil. Add the lemon peel, garlic, bay leaf, rosemary, thyme, oregano, crushed red pepper and salt and let steep for 3 to 5 minutes over low heat. Remove from heat and allow to completely cool. When cool, pour over the bocconcini and allow to marinate for 2 to 4 hours and up to 1 week before serving.

This recipe appears in: Vegetarian

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.

Grill it, bake it, blacken it or even eat it raw. These are just a few of the ways that our recipes suggest to cook fish. Try them today.