First course

Mozzarella Ball: Vegetables Couscous, Mozzarella and Basil


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Mozzarella Ball: Vegetables Couscous, Mozzarella and Basil
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An exclusive vegetable couscous recipe, prepared with mozzarella and basil by chef Accursio Capraro at Le Strade della Mozzarella event in London.

For the Couscous
For the Vegetables
  • Tomato Flesh, cubed and peeled
  • Bell pepper Red, yellow and green, cubed and peeled
  • Cucumber Cubed
  • Green beans Cubed, blanched briefly in salted water
  • Red onion Cubed, cooked sweet and sour (sugar and vinegar)
  • Onion Thin wedges of cooked in syrup
  • Syrup 250 g water, 100 g sugar, pinch of salt, 60 g red-wine vinegar
  • Capers Small and desalted
  • Almonds Chopped
For the Basil Pesto
For the Tomato Coulis
For the Bread Needles
Info box
  • Recipe category First course
  • Recipe yield 8
  • Recipe cuisine Italian

For the Couscous

Wetting the couscous with cold water from time to time, cook in a steam oven for 50 minutes.

Loosen the grains with a fork.

Moisten with the vegetable juice, mix in the vegetables, chopped mozzarella and basil pesto.

Press the couscous into balls, brush with mozzarella juice and wrap with threads of mozzarella.

For the vegetable juice

Blend tomatoes, cucumber, bell peppers, water, pinch of salt. Filter through a cheesecloth.

Add a small amount of sweet and sour sauce. Thicken with xanthan gum.

For the basil pesto

Wash and dry basil. Place all ingredients in the Paco Jet and cool.

Blend lightly and freeze, mixing at least twice for smoothness.

For the Mozzarella threads

Slice the mozzarella and allow to drain at room temperature. Vacuum seal.

Heat with steam at 80°C for 1 minute. Flatten with a rolling pin and slice into thin strips.  

For the Tomato coulis

Wash tomatoes and blend well. Filter and mix with the remaining ingredients.

For the bread needles

Blend all ingredients and fill a pastry bag with the mixture.

Squeeze needle shapes onto a silicone baking mat (Silpat).

Bake in 100°C oven with 75 per cent humidity for 4 minutes.

Bake at 135°C in a dry oven with open valve for another 10 minutes.


Spread the tomato coulis, position the couscous ball, decorate by skewering it with the bread needles, and sprinkle with essence of basil. 

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