Marinatedbocconcinirachaelray Recipes

MARINATED BOCCONCINI (RACHAEL RAY)

Marinated Bocconcini (Rachael Ray) image

Great for parties or gift giving. Note that the cooking time is actually the time the bocconcini needs to be refrigerated before serving.

Provided by Kim D.

Categories European

Time P3DT15m

Yield 4 jars

Number Of Ingredients 8

Ingredients

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole garlic cloves
4 pinches crushed red pepper flakes
kosher salt, to taste
4 lbs bocconcini (small mozzarella balls, about 2 inches in diameter)
6 cups extra virgin olive oil

Steps:

Sterilize 4 pint-sized mason jars.
To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste.
Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls.
Top off with more extra-virgin olive oil.
Cover and seal the jar. Repeat with the other 3 jars.
Turn the jars over several.
Refrigerate for 3 at least days before serving.
Lasts for up to 2 weeks in the refrigerator.

Nutrition Facts : Calories 4230, Fat 425.4, SaturatedFat 104.4, Cholesterol 358.3, Sodium 2851.2, Carbohydrate 11, Fiber 0.1, Sugar 4.7, Protein 100.8

MOZZARELLA SALAD

Mozzarella Salad image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

16 pieces bocconcini, bite sized mozzarella balls
1 pint multi colored, yellow or red heirloom cherry tomatoes
4 scallions, whites and greens, thinly sliced on an angle
1/2 cup coarsely chopped parsley leaves
1/2 cup thinly sliced basil, 10 to 12 leaves
2 tablespoons red wine vinegar, eyeball it
1/4 cup extra-virgin olive oil, eyeball it
Salt and pepper

Steps:

Halve the mozzarella and tomatoes and combine in bowl with scallions and herbs. Dress salad with vinegar, olive oil and season with salt and pepper, to taste.

MARINATED BOCCONCINI

Marinated Bocconcini image

Provided by Food Network Kitchen

Categories appetizer

Time 20m

Yield 4 pints

Number Of Ingredients 9

Ingredients

12 fresh basil leaves
12 sprigs fresh thyme
4 sprigs fresh rosemary
4 whole cloves garlic, crushed
Crushed red pepper flakes
Kosher salt
4 pounds bocconcini (small mozzarella balls, about 2 inches in diameter)
Extra-virgin olive oil
4 pint-size mason jars, sterilized, procedure follows*

Steps:

To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

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