Mozzarella Balls (Bocconcini)
I believe that my aunt puts the best seasonings on Mozzarella Balls. I also believe that they are better than the Formaggio brand from Costco. I'm not saying Costco's are bad, in fact it's quite good, I'm just saying I like my aunt's better. I like my aunt's better because they are seasoned with extra virgin olive oil, fresh garlic and fresh basil. Costco's uses canola oil, olive oil, fresh parsley, and crushed red pepper. I think the parsley effects the taste.
Sounds delicious Thomas! Adding a few food pictures to your blog will be a visual treat...Happy eating!
ReplyDeleteI do not like parsley on my bocconcini either.
DeleteBocconcini is italian for small mozzarella cheeses. Producing mozzarella this way originated in Naples, Italy. Most mass produced mozzarella is now made from cow's milk, but at one time only milk from water buffaloes was used.