Zutaten für Marinated Mozzarella Three Variations
- 1/2 cup chopped yellow onion
- 2 cloves minced garlic
- 8-10 tablespoons olive oil (total)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1/2 cup fresh orange juice
- 1 tablespoon white wine vinegar
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 cup packed fresh basil leaves
- 1/2 cup blanched almonds
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- Few dashes Tabasco sauce
- A pinch of sugar
- 1 pound fresh mozzarella (balls or cut into pieces)
- 2-3 tablespoons red wine vinegar
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Zubereitung von Marinated Mozzarella Three Variations
- **Tomato Marinade:** Heat 3-4 tablespoons olive oil in a saucepan over medium heat. Sauté 1/2 cup chopped yellow onion and 2 cloves minced garlic until softened and golden, about 5 minutes.
- Stir in 1/2 cup fresh orange juice, 1 (14.5 ounce) can diced tomatoes (undrained), and 2-3 tablespoons red wine vinegar.
- Bring to a simmer, reduce heat, and cook for 10 minutes, stirring occasionally. Season with salt and freshly ground black pepper to taste.
- Remove from heat and let cool completely.
- **Basil & Almond Marinade:** Combine 1 cup packed fresh basil leaves (remove stems), 1/2 cup blanched almonds, 4-5 tablespoons olive oil, and 1 tablespoon white wine vinegar in a blender or food processor.
- Blend until smooth. Season with salt and freshly ground black pepper to taste.
- **Yogurt Marinade:** In a small bowl, whisk together 1 cup plain Greek yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, and a few dashes of Tabasco sauce. Season with salt and a pinch of sugar to taste.
- **Assemble:** Divide 1 pound fresh mozzarella balls into three shallow dishes. Pour each marinade over a separate portion of mozzarella.
- **Chill:** Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled with toasted chiabatta or focaccia bread.
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
40g
Fat
100g
Carbs
5g
