Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Insalata Caprese

Lobo
Lobo
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Posts : 28411
Join date : 2013-01-12

Insalata Caprese Empty Insalata Caprese

Post by Lobo Thu 28 Jan 2016, 10:58 pm

Insalata Caprese Img29l
Insalata Caprese
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Prep Time: 20 minutes
Cook Time: 0 minutes
Servings: 6
This classic salad from the island of Capri, just off Italy's southern coast near Naples, relies on just four perfect ingredients: vine-ripened tomatoes, fresh mozzarella, bright green basil and fruity olive oil. Use only the very ripest tomatoes, as their juices mix with the olive oil to make the dressing. It is important that the oil be of the highest quality, because the difference between an average and a superior one will be evident here.

One of Italy's best-known cheeses, fresh mozzarella is soft and spongy textured. It is sold packed in liquid at well-stocked supermarkets, cheese stores and Italian groceries. Fresh mozzarella was traditionally made from the milk of the water buffalo, but cow's milk is used elsewhere and increasingly in Italy, as well.






  • 289

Ingredients:


  • 8 ripe tomatoes, sliced
  • 1 lb. fresh mozzarella cheese, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/4 cup extra-virgin olive oil
  • 1/2 tsp. salt, preferably sea salt
  • 1/2 tsp. freshly ground pepper

Insalata Caprese Wine-pairing-icon-red

Wine Pairing

This pairs well with juicy, medium-bodied red wines like the Josep Grau Vespres, Montsant from our Wine Club.

Directions:

On a platter, alternate slices of tomato and mozzarella. Garnish generously with basil leaves, tucking some underneath the tomatoes. Drizzle the olive oil over all, and then sprinkle with the salt and pepper. Serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Collection Series, Salad, by Georgeanne Brennan (Simon & Schuster, 2001).

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