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Bocconcini Pearls

 
 
ehBeth
 
Reply Sun 16 Apr, 2006 11:22 am
They're cute.

I bought some.

Now what?

~~~~~~~~~

I can find one recipe that they might work in, though they're awfully tiny to go on a skewer.

http://www.nationalcheese.com/english/recipegallery/getrecipe.php?recipeid=326

~~~~~~~~~~~

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Type: Discussion • Score: 1 • Views: 4,375 • Replies: 24
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kickycan
 
  1  
Reply Sun 16 Apr, 2006 11:34 am
Bocconcini are (is?) my favorite food in the whole world. I get them all the time. I don't make anything with them though. Sometimes I'll just get about a pound of them, sit in front of the TV, salt each delicious, succulent, cheesy morsel and shovel them in my mouth one after the other until I've finished every last one of them.

Mmmmmmmmm......
0 Replies
 
kickycan
 
  1  
Reply Sun 16 Apr, 2006 11:35 am
But I get the bigger ones. They're about the size of your average testicle.
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CalamityJane
 
  1  
Reply Sun 16 Apr, 2006 11:38 am
http://www.mozzarelle-gioia.it/images/bocconcinibig1.jpg
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ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:04 pm
I like those. Didn't know they were called pearls.

I think of them as house picnic food. See, you have some good prosciutto, some fresh ripe sweet but not too sweet melon, you have some delicious hearth bread, best hot from the oven, and some extra virgin olive oil of the superior type, perhaps with some minced garlic in it, and you have some home grown tomatoes, maybe brandywines, probably in early September, you have some bocconcini, which I guess mean little boccos..., and to throw a french or greek wrench into it, some tasty feta, oh, and you'll have a selection of olives, a nice bottled water, and a bottle of tasty wine. That should keep you quiet until dinner..

Plus a selection of italian flicks..

mebbe a nice swiss-type cheese in there too, and I suppose I'd add some Humboldt Fog chevre.
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:09 pm
Alternately, make pizza and use those for the cheese, maybe slicing them in half.
0 Replies
 
kickycan
 
  1  
Reply Sun 16 Apr, 2006 06:11 pm
I suddenly have the urge to go to Italy again.
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:23 pm
Alternately, make pizza and use those for the cheese, maybe slicing them in half.

This recipe makes sense, re the way I've found pizza to be in italy, not a bunch of thick cheese, etc..

http://www.saputo.com/corpo/client/en/cons/Recettes/Detail_recette.asp?id=650
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:31 pm
Oopsie daisy. I found a recipe and added it to the wrong post.


Kicky, you can't go there again until you show us your photos from last time. Grrrrr.
0 Replies
 
ehBeth
 
  1  
Reply Sun 16 Apr, 2006 06:33 pm
I don't think you can slice these things in half, OssoB, they're smaller in diameter than a small dress shirt button.

The mini-minis could be halved.

Shoulda bought the mini-minis.

The pearls seemed like such a good idea at the time. Panic-shopping on a Saturday, between two days when EVERYTHING is shut down, can lead to some odd groceries.
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:38 pm
Oh, I took the size from that photo on the skewer thing, which I took to be sorta 1" to 1'1/4" balls of cheesy goodness.

Pearls, you did mean them as pearls.

Well, now, I'll have to think on that.

Edible earrings?
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:40 pm
All I can think of offhand is .. to throw in a salad of greens and herbs. But they must be doing that for a reason. Wonder what the reason is...
0 Replies
 
ehBeth
 
  1  
Reply Sun 16 Apr, 2006 06:43 pm
Ha!

The Saputo site you linked refers to them as cocktail bocconcini.

I wonder if I can stuff a couple into a fig. I could definitely get a couple into an olive, and I did buy a tub of nice mixed olives. Hmmmmmmm.

Bocconcini and celery - maybe part of a 'relish tray'?

~~~~~

Bocconcini pearls, celery, olives hmmmmmmm that's all kinda salty stuff

Sun-dried tomatoes, figs, bocconcini pearls. Maybe.
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:44 pm
I haven't the faintest idea. Will listen for informed or not so informed opinion..
0 Replies
 
msolga
 
  1  
Reply Sun 16 Apr, 2006 06:45 pm
bm
0 Replies
 
ehBeth
 
  1  
Reply Sun 16 Apr, 2006 06:45 pm
... on size, I just checked the tub.

They guarantee a minimum of 150 pearls in a 200 gram tub.

Itty-bitty.
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:52 pm
Hmmm. By the way, my last post crossed with yours, if it sounded oddly stilted.

I can see them for stuffing, sort of. They're wet, aren't they?
Hmmm, again. Stuffed cherry tomatoes?, or red baby pear tomatoes, whatever you call those, with the odd Thai basil leaf tucked in..
0 Replies
 
ossobuco
 
  1  
Reply Sun 16 Apr, 2006 06:56 pm
Trying to imagine them with figs....
Celery...
Red or Rainbow chard? Not that I've ever eaten chard raw, thinking maybe.
0 Replies
 
ehBeth
 
  1  
Reply Sun 16 Apr, 2006 07:01 pm
Little stuffed tomatoes. <nods>

~~~~~~~~~~~~

I just found something at the site you linked, OssoB, that Set would go for - and I just happened to pick up some ground lamb as well.

Bocconcini burger

Quote:
200 g Bocconcini


500 g ground lamb

5 mL BBQ spices

4 Ciabata, Panini, Fougassettes or hamburger buns

5 mL Pesto

125 mL Commercial mayonnaise

145 g Spinach, washed, stems cut and well drained

125 mL White mushrooms, thinly sliced

1 Medium red onion, finely chopped

2 Tomatoes, seeded and diced

65 mL Green olives, chopped

30 mL Sundried tomatoes, julienne strips

30 mL Olive oil

To taste Salt and pepper



Cut Saputo Bocconcini cheese in cubes.
<pearls/cubes, that'll work>



Mix mayonnaise and pesto and set aside.



In a bowl, blend ground beef, Bocconcini and BBQ spices.




Make 4 patties of 1 cm thick.



In aluminum foil, approximately 30 by 30 cm place spinach, red onions, mushrooms, olives, sundried tomatoes and fresh tomatoes ; add olive oil, salt and pepper ; make a pouch with foil and set aside.



Grill patties over high heat on barbecue (or broil in the oven) for 6 to 8 minutes.



Midway through cooking, turn patties over with a spatula ; put vegetables on barbecue and cook for about 5 minutes.



Grill buns lightly.



To serve, spread the pesto mayonnaise on one side of the grilled buns and place the patties on each one ; on the other side place a quarter of the vegetables.




Garnish with a slice of Bocconcini and savour.



I'm not a fan of pesto but I've got lots of interesting mushrooms.

This should be a good meal for the end of the Easter weekend.
0 Replies
 
ehBeth
 
  1  
Reply Sun 16 Apr, 2006 07:03 pm
My neighbours <the Sicilian ones> are often giving me figs with small pieces of cheese on the side.

I just googled figs and cheese and got a whack of hits.

This one ... click looks tempting.
0 Replies
 
 

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