Today I finally made bocconcini myself. Next to carpaccio, this is my favorite starter. I made it in our little and portable but very capable convection oven.
It's basically little bits of bocconcini wrapped in prosciutto. Before putting em in, just oil the bottom of the pan a little bit.
Don't make it too hot in there or the prosciutto will burn. After a while the cheese will start to melt and white liquid will come out, that's when they're done.
Quickly put on a plate, put some black pepper and oregano on it and a little bit of olive oil and eat! Hmmmmmm.
Today I finally made bocconcini myself. Next to carpaccio, this is my favorite starter. I made it in our little and portable but very capable convection oven.
It's basically little bits of bocconcini wrapped in prosciutto. Before putting em in, just oil the bottom of the pan a little bit.
Don't make it too hot in there or the prosciutto will burn. After a while the cheese will start to melt and white liquid will come out, that's when they're done.
Quickly put on a plate, put some black pepper and oregano on it and a little bit of olive oil and eat! Hmmmmmm.
6 comments:
je creatie ziet er heerlijk uit!!!
Stivale d'Oro move over...
@ ma: Dank je, het was ook heerlijk. Je moet het zelf eens maken!
@ Kees: Precies! Vanaf nu is het Vincent d'oro!
It tasted delicious, Tony and I had some as well, well done Vincent, thanks !
Viki
wat is bocconcini???
Jo
@ Jo: Puur gezien is het een kaas die -lijkt- op mozzerella. Vaak worden kleine bolletjes mozzerella ook bocconcini genoemd volgens mij.
In dit geval waren het dus kleine bolletjes witte kaas die verdomd veel op mozzerella leken ;-)
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