Mozzarella in spicy gremolata

Name: Mozzarella in spicy gremolata - Ilona G.
Ingredients: 150 grams mini mozzarella; 2 tablespoons chopped parsley; 1 chili; seeds and ribs removed; chopped; 6 chopped black olives; zest of 1 lemon; 2 cloves of garlic; chopped; 1 1/2 tablespoons olive oil; salt/pepper

Appetizers - Mozzarella in spicy gremolata by Ilona G. - Recipia

I made this recipe for the first time when I had some mini mozzarella that was at risk of staying too long in the fridge and I wanted something quick for a snack platter. It didn't take long before I started preparing it almost every time I had guests. It's the kind of dish you can assemble in a few minutes and let it sit while you do other things. I notice that the next day it actually has a more intense flavor from the lemon zest and garlic. Quick Info Total time: 10 minutes (plus chilling time) Preparation time: 10 minutes No cooking/baking Servings: for 2-3 people as an appetizer Difficulty: easy Recipe type: cold appetizer Ingredients 150 grams mini mozzarella (usually 10-12 balls) 2 tablespoons chopped fresh parsley 1 red chili pepper, seeds and ribs removed, finely chopped 6 black olives, chopped Zest of 1 lemon (only the yellow part) 2 garlic cloves, finely chopped 1 and 1/2 tablespoons olive oil Salt and pepper, to taste Preparation method 1. In a bowl, add the chopped parsley, chili, olives, lemon zest, and garlic. 2. Pour the olive oil over the vegetables. Mix everything well with a spoon. 3. Adjust with salt and pepper. Taste and adjust if necessary. 4. Add the mini mozzarella to the bowl over the mixture and stir gently so as not to break them. 5. Cover and refrigerate until serving, at least an hour if you have time. It can sit overnight, the flavor becomes more pronounced. Why I make the recipe often It's easy to prepare and doesn't involve cooking. It keeps well in the fridge and actually gets better over time. It helps me when I have guests or want something quick alongside other appetizers. Tips and variations Tips If using larger mozzarella, you can cut it into suitable pieces. Do not add mozzarella at the beginning, so it doesn't absorb all the liquid and become too soft. Mix gently at the end, so you don't crush the mozzarella balls. Substitutions You can use green olives if you don't have black, but the final taste will be a bit saltier. If you don't have fresh chili, dried chili flakes work too, but start with a little and adjust to taste. Parsley can be replaced with cilantro if you prefer its flavor. Variations You can add a splash of lemon juice if you like it a bit tangy, but don't add too much so it doesn't overpower the other flavors. You can try adding a few roughly torn basil leaves for a different aroma. If you want a contrast, add a few small pieces of red bell pepper for color and texture. Serving ideas Serve them cold as an appetizer on a platter with other cold cuts or cheeses. You can put them on small skewers for a neater presentation on the table. They go well with toasted bread or breadsticks. Frequently asked questions Can I use block mozzarella instead of mini mozzarella? Yes, but cut pieces as close to the mini size as possible for easier mixing with the other ingredients. How long can I keep this appetizer in the fridge? Up to 2 days, because after that the mozzarella starts to change texture and the taste is not as pleasant. Can I omit the chili if I don’t want it spicy? Sure, it’s not mandatory. You can remove it completely or use a smaller amount if you just want a hint of heat. Do I have to use fresh lemon zest? Fresh zest brings a clear taste and aroma that cannot be achieved with dried alternatives, but if you don't have it, you can try without. The taste will be more bland, though. Can I use sunflower oil instead of olive oil? Olive oil adds a distinct flavor, but if you don't have anything else on hand, you can use a neutral oil. The final result will be less aromatic. Nutritional values Approximately, for one serving (out of three), you have about 170 kcal. Mozzarella provides most of the energy (about 8g of protein, about 13g of fat), while the other ingredients add fiber and vitamins. Carbohydrates are about 2g per serving, mainly from the vegetables. These values are indicative and may vary depending on the brand of ingredients. Storage and reheating Keep in the fridge, in a covered container, for a maximum of 2 days. No reheating is needed, it is served cold. If it sits too long, the mozzarella will absorb too much liquid and the texture will not be as good, so I recommend making it the day before serving or at the latest the night before.

Mozzarella in spicy gremolata

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