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Bocconcini Eyeballs with Blood Salsa

Bocconcini Eyeballs with Blood Salsa

Ingredients

For the bocconcini eyeballs

  • 8 large green olives stuffed with pimentos
  • 16 bocconcini cheese balls
  • 8 slices prosciutto di Parma

For the blood salsa

  • 1 can whole San Marzano tomatoes
  • 3 Tablespoons extra-virgin olive oil
  • 1 Teaspoon aged balsamic vinegar
  • 2 cloves garlic, minced
  • 1 red onion, minced
  • 1 handful fresh flat parsley, finely chopped
  • 1 handful fresh basil, finely chopped
  • ½ Teaspoon dried Greek oregano
  • ¼ Teaspoon hot chile flakes
  • 1 Teaspoon salt
  • 1 ½ Teaspoon brown sugar
  • Freshly cracked black pepper
  • Crostini, for serving

Directions

For the bocconcini eyeballs

Slice the olives into ¼-inch discs. Place an olive disc in the center of a bocconcini ball and trace around it with a sharp paring knife. Carve out a ½-inch piece of cheese from the outline and place olive slice in the hole. Wrap a slice of prosciutto around the bocconcini eyeball.

For the blood salsa

Pour the whole can of San Marzano tomatoes into a bowl. Add the olive oil, balsamic vinegar, garlic, red onion, parsley, basil, oregano, chile flakes, salt, sugar, and lots of freshly cracked pepper. Mix you’re your hands.

Divide the eyeballs into pairs and place on individual plates. Add a couple of tablespoons of salsa to each plate. Serve with crostini.

Nutritional Facts

Servings8

Calories Per Serving321

Folate equivalent (total)25µg6%

Riboflavin (B2)0.3mg17.2%


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Recipe Summary

  • 2 tablespoons unsalted butter
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cans (28 ounces each) crushed tomatoes
  • 1 quart homemade or low-sodium store-bought chicken stock
  • 3 sprigs oregano or marjoram
  • 1/2 cup half-and-half
  • Coarse salt and freshly ground pepper
  • 6 pitted black Kalamata olives
  • 2 sprigs fresh rosemary
  • 4 fresh chives, cut into 1-inch pieces
  • 1 pound (about 30) bocconcini (bite-size mozzarella balls)
  • 1 jar small pimiento-stuffed olives

Melt butter in a large saucepan over medium-low heat. Add onion and garlic, and cook until onion is translucent, about 6 minutes.

Add wine, and cook until most liquid has evaporated, about 1 minute. Add tomatoes, stock, and oregano, and bring to a boil. Reduce heat, and simmer gently until thickened, about 45 minutes.

Using a slotted spoon, remove herbs. Puree soup in small batches until smooth. Return to pan, and slowly pour in half-and-half, stirring constantly. Season with salt and pepper.

Meanwhile, make the bugs: Use a toothpick to pierce each Kalamata olive 4 times (all the way through to other side). Insert a rosemary leaf into each hole to make eight legs. Insert two pieces of chive into the small hole at the end of the olive to make antennae.

Make the eyeballs: Using a small melon baller, scoop out a hole from each bocconcini. Have each pimiento-stuffed olive crosswise. Place a half, cut side out, in the hole in each bocconcini to make eyeballs.

Ladle hot soup into shallow bowls. Float 4 or 5 eyeballs in soup, and place a bug on rim of each bowl.


Watch the video: Blood Eyes (January 2022).