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Mozzarella alla Caprese |
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written
by Anabelle Sutcliffe / 07.04.2004 |
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Recipe Name |
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Mozzarella alla Caprese
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Category |
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This dish is generally served as an antipasto, however it can be eaten as a primo course or contorno.
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Ingredients |
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Red or green tomatoes (2-3),
Fresh mozzarella (fist size),
Fresh basil (5-7 leaves),
Olive oil,
Balsamic vinegar,
Sea salt
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Instructions |
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Choose a round platter on which to serve the dish. Slice tomatoes horizontally in order to retain the seeds and the vitamin C rich inner parts of the tomato. Slice mozzarella and arrange the tomato and mozzarella alternating in a circle around the platter. Randomly place leaves of basil in spaces between the cheese and tomato. Drizzle about 1-2 tablespoons of olive oil and about 2 teaspoons of balsamic vinegar over the platter. Sprinkle a pinch of sea salt over the dish to flavor. Bon Appetito!
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Story |
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This salad is a favorite in my family. My mother enjoys cooking and discovered the recipe while in Italy a few years ago. We grow red and green basil in our garden at home which we use when it is in season. The tomatoes in Italy however, are much more flavorful than any found at home because of the amount of sunlight they receive. I have found that this recipe varies only slightly from ristorante to ristorante in Italy, sometimes smaller cherry tomatoes are used or red basil is substituted for green basil. From my own experience, sea salt is better to use than standard table salt because of its texture and flavor.
The dish is very easy to make and also very healthy. Whenever possible I would recommend fresh organic tomatoes found in a farmer's market over store-bought tomatoes.
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