Fresh tomato, melty bocconcini, and fragrant basil come together on a homemade pizza that’s easy to make but full of flavor.

Save this recipe for later Add recipes to your saved ... capsicum and all the oil from the frying pan, plus the bocconcini and the reserved pasta water. Combine, stirring well, until the ...

Buffalo mozzarella bocconcini at Farina restaurant. Photo / Michael Craig. Preheat oven to 200C. Heat a medium saucepan over a high heat, add the oil, garlic and capsicum and saute until ...

Bocconcini are small balls of fresh mozzarella cheese. They are sold packaged in marinade or water (whey). Be sure to purchase the type packaged in an herb-oil marinade for this recipe.

Combine the flours, salt and butter into a bowl and rub in the butter to form breadcrumbs. Pour in the egg and work together to form a dough, do not over work. Cover with plastic wrap and ...

Buying and storing Sold in containers filled with water or whey, bocconcini can be found in the cheese cabinet or deli. Use immediately or store in the fridge for up to two days. How to eat it ...

Save this recipe for later Add recipes to your saved ... leaving a 3cm border, then top with bocconcini and roasted tomato halves. Fold the pastry border over tomato to form a pleated rim, leaving ...

Layer tomato and bocconcini on a platter. Scatter with basil leaves. Dress liberally with dressing and let marinate for 30-40 minutes. Serve as an entrée or with an Italian feast. Adaptations ...

2 Add the first measure of olive oil and the vinegar. Season, cover and refrigerate while preparing the bocconcini. 3 Season the breadcrumbs and spread on a plate. Roll the cheeses one at a time ...