Marinated Mozzarella
Nutritional values
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 19.8 μg | (33 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 714 mg | (18 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 500 grams Mozzarella
- 1 shallot (chopped)
- 400 grams crushed Tomatoes (canned)
- 2 garlic cloves (chopped)
- 10 Tbsps olive oil
- 2 Oranges (juiced)
- 4 Tbsps White balsamic vinegar
- 1 bunch Basil
- 2 Tbsps almonds
- 200 grams Yogurt (0.1% fat)
- 2 Tbsps lemon juice
- 1 tsp sugar
- salt
- freshly ground peppers
- cayenne pepper
Preparation steps
For the first marinade, mix the shallots and garlic with 3 tablespoons of the oil. Add the orange juice and the tomatoes to the marinade. Mix in 2 tablespoons of vinegar, then simmer gently for 10 minutes. Season to taste with salt, pepper, and cayenne pepper.
For the second marinade, puree the almonds with the basil leaves, 5 tablespoons of oil, and 2 tablespoons of the vinegar. Season to taste with salt and pepper.
For the third marinade, mix the yogurt with the remaining oil, lemon juice, and the sugar. Season generously with salt, pepper, and cayenne pepper.
Drain the mozzarella and cut into slices. Layer the mozzarella into 3 bowls. Cover each bowl with a different marinade, set aside, and let infuse for 30 minutes.
Garnish the yogurt marinated mozzarella with mint leaves. Serve the marinated mozzarella with slices of toasted bread.
