Marinated Mediterranean ------------


I had some leftover cheese in the fridge, and thought of preserving it by marinating it. It makes for a great addition to salads, pastas or even on its own as a snack. You can use feta, or, if you can find it, Italian Primosale, Raviggiolo or ricotta salata.


1 cup cubed fresh cheese (See previous page) 1 garlic clove A bunch of parsley 5-6 capers, rinsed 1 heaping teaspoon oregano A few peppercorns Grated zest of a small lemon Extra herbs like basil and mint Olive oil, to cover

Cut the cheese into bite size cubes. Finely mince the garlic, parsley and herbs and capers together, and prepare a clean jar and all the ingredients.

Start by layering half the garlic, caper and herb mince in the bottom, along with 3-4 peppercorns. Add a layer of cubed cheese, packing it tight.

Sprinkle half the oregano on top, and repeat with another layer of mince and peppercorns, repeat until the jar is full. Top with the olive oil, making sure the cheese is fully covered in oil. This way it will keep safely in the fridge for quite some time.

Wait a day or two before using it for best results. Add olives or some dried chili to make it even better!



Valentina Solfrini

A recipe by Hortus, & Http://