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I’m not very good with cheese. Most hard cheeses make me sick, and I don’t like the taste of most soft cheeses that I can safely eat. However, maybe it is because I developed a taste for artisan pizza at a very young age, my cheese loathing does not seem to stretch to mozzarella; which, cooked or raw I simply adore. Even though it is still Spring, because I’m a Brit currently experiencing Southern Californian weather in my head it is already Summer, so I am well into Summer cooking. One of my current favourites for a light supper or weekend lunch is Marinated Mozzarella, adapted from Yotam Ottolenghi’s book Plenty.
Using small pearls of mozzarella instead of a torn ball, and making the mixture up with more olive oil and in a jar allows me to make it on Sunday night and keep it in the fridge until about mid-week when it is all gone (you should only keep it a couple of days anyway) when all I want to do is throw together a salad. This also makes it portable, which makes it a great and unique thing to take to a picnic.
Serve with fresh crusty bread and roughly chopped ripe cherry tomatoes. Also, once you have removed the mozzarella from the jar, just before serving grind over some fresh pepper and sprinkle with flakes of Maldon Sea Salt (or any other large flaked sea salt, but Maldon crystals are preferred.)
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One Pan Pescatarian: 100 Delicious Dinners – Veggie, Vegan, Fish
My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*