Ingredients with Measurements:
- 1 pound bocconcini (small mozzarella balls)
- 1 cup heavy cream
- 1/4 cup buffalo milk
- 1/4 cup pitted kalamata olives, chopped
- 2 tablespoons capers, drained and rinsed
- Salt and pepper to taste
Special equipment needed:
- Small saucepan
- Whisk
- Serving dish
Step-by-step instructions:
1. In a small saucepan, heat the heavy cream and buffalo milk over medium heat until it comes to a simmer.
2. Reduce the heat to low and whisk the mixture until it thickens and coats the back of a spoon, about 10-15 minutes.
3. Add the chopped olives and capers to the saucepan and stir to combine.
4. Season with salt and pepper to taste.
5. Add the bocconcini to the saucepan and gently stir to coat them in the cream sauce.
6. Transfer the bocconcini and sauce to a serving dish.
7. Serve warm or at room temperature.
- Time:
Preparation time: 5 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for heating the cream and buffalo milk
- Low heat for thickening the cream sauce
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 400
- Fat per serving: 35g
- Carbohydrates per serving: 5g
- Protein per serving: 18g
Substitutions for ingredients:
- Regular milk can be used instead of buffalo milk
- Green olives can be used instead of kalamata olives
- Any type of small mozzarella balls can be used instead of bocconcini
Variations:
- Add chopped sun-dried tomatoes for a burst of sweetness
- Top with chopped fresh herbs, such as basil or parsley, for added flavor
- Serve with toasted bread or crackers for dipping
Tips and tricks:
- Be sure to whisk the cream mixture constantly to prevent it from burning or curdling.
- If the sauce is too thick, add a splash of milk to thin it out.
- For a creamier sauce, use more heavy cream and less buffalo milk.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the bocconcini and sauce in a small saucepan over low heat until warmed through.
Presentation ideas:
- Serve the bocconcini and sauce in a small bowl or on a platter.
- Garnish with fresh herbs or a sprinkle of red pepper flakes.
Garnishes:
- Fresh herbs, such as basil or parsley
- Red pepper flakes
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant
- A simple green salad with a lemon vinaigrette
Troubleshooting advice:
- If the cream sauce separates, remove it from the heat and whisk vigorously until it comes back together.
Food safety advice:
- Be sure to store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Bocconcini is a type of fresh mozzarella cheese that originated in Italy.
Flavor profiles:
- Creamy, salty, tangy
Serving suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian