When you think of Italy, two cheeses immediately spring to mind: Parmesan and mozzarella. This recipe puts mozzarella centre stage with two different marinades that are guaranteed to impress.


  • 2 buffalo mozzarella balls, drained

  • marinated artichokes

  • marinated vegetables

  • mixed olives

  • caper berries

  • a selection of italian cured meats

  • toasted ciabatta bread to serve

  • For marinade 1

  • ½ large red chilli, deseeded

  • small bunch of fresh parsley

  • small bunch of fresh mint

  • 2 tablespoons extra virgin olive oil

  • salt to taste

  • For marinade 2

  • ½ small garlic clove, peeled

  • 1 teaspoon fresh thyme leaves

  • ½ teaspoon fresh oregano leaves

  • zest of ½ unwaxed lemon

  • 2 tablespoons extra virgin olive oil


  • 1.

    First make marinade 1. Finely chop the chilli, parsley and mint. Place in a bowl and add the olive oil. Season with salt.

  • 2.

    To make marinade 2, place the garlic, thyme and oregano in a mortar, add a pinch of salt and use the pestle to grind them into a paste. Add the lemon zest and olive oil along with a little black pepper. Mix together and set to one side.

  • 3.

    Place the drained mozzarella balls on a board or platter and cut a cross in the top of each one. Drizzle one with the chilli marinade and the other with the garlic marinade.

  • 4.

    Serve the marinated mozzarella alongside the other antipasti ingredients, or just have them on their own with toasted bread and tomatoes.


Recipe from GINO’S ITALIAN ESCAPE by Gino D’Acampo
Published in hardback by Hodder & Stoughton on 14th September 2013 (£20)
Photography ©Matt Russell

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