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Marinated Mozzarella (Three Variations)

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“This recipe makes a Tomato, a Basil and a Yoghurt Marinade for fresh mozzarella. I have only tried the basil and almond marinade myself so far and really enjoyed it. All three were written as one recipe, so I thought I might as well post them all. From 'Meine Familie & Ich', a German food and cooking magazine. It's perfect served with toasted chiabatta or foccacia bread.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the Tomato Marinade: Heat 3-4 tbsp oil and sweat the onions and garlic until golden but not brown. Add orange juice, tomatoes and 2-3 tbsp of vinegar.
  2. Simmer for approx 10 minutes and season to taste with salt and pepper.
  3. Allow to cool.
  4. For the Basil Marinade: Trim the basil and discard any stalks.
  5. Puree the basil, almonds, 4-5 tbsp olive oil and 1 tbsp vinegar in a blender.
  6. Season to taste with salt and pepper.
  7. For the Yoghurt Marinade: Whisk the yoghurt together with 1tbsp olive oil, lemon juice and a couple of dashes of tabasco (to taste). Season with salt and a pinch of sugar to taste.
  8. To finish: Divide the mozzarella into three bowls, and cover with a different marinade each.
  9. Chill for thirty minutes.

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