Bocconcini are starting to pop up everywhere, in all kinds of recipes, being all kinds of cool.
Now before I even BOTHER with this post, please repeat after me. BOK-ON-CHEE-NEE. Bokon-cheenee. If I hear another person calling them bockonochees, I am going to go a little bit nuts. WTF!!!!!! Bockonochees?
Okay, let’s start with all the basics you need to know about bocconcini.
Bocconcini are little bite-sized balls of fresh mozzarella cheese. With the amount of Cs’ in that word, I supposed you have figured out that they originated in Italy, southern Italy in fact.
You buy them from a deli or supermarket in a cute little bucket or tub and they’re usually floating around in whey or water like demented little golf balls. Once you’ve got them home, you can keep them in the fridge for up to two days- being fresh Mozzarella, it’s not like you can keep them for weeks.
Bocconcini are rich in calcium, , phosphorus and iron with the added benefit of being high in vitamins A and B. Bocconcini are also a good choice for people watching their weight, according to taste.com.au— it has 25 per cent less fat than cheddar. Woohoo!
Bocconcini make good companions with a few distinct flavours and seem to go perfectly with ripened tomatoes, basil, balsamic vinegar, anchovies, rocket and garlic.
Now that you’re all motivated to go and buy some little heavenly balls, I’ve got two yummy recipes for you. Enjoy!