Braised olives with mozzarella cream

Braised olives with mozzarella cream

Total: 40 min. | Active: 20 min.
vegetarian, gluten-free
Nutritional value / person: 646 kcal
, Fat: 54 g
, Carbohydrate: 8 g
, Protein: 32 g

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Olives

150 g pitted black olives
150 g pitted green olives
3 garlic cloves, sliced
3 sprig thyme
2 tbsp olive oil
½ tsp chilli flakes
a little pepper

Mozzarella cream

2 pack mozzarella (each approx. 300 g), quartered
100 g ricotta
1 tbsp liquid honey
1 tbsp olive oil
¼ tsp salt
a little pepper
a little sea salt
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Utensils

For an ovenproof dish that can hold approx. 1 litre, greased

How it's done

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Olives

In a dish, mix the olives with all the other ingredients up to and including the pepper.

Bake

Approx. 20 mins. in the centre of an oven preheated to 200 °C. Remove, allow to cool slightly.

Mozzarella cream

Place the mozzarella, ricotta, honey and oil in a measuring cup, puree, season. Serve on a platter, top with the olives. Sprinkle with fleur de sel.

Good to know
Serve with: Slices of toast

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