Caprese salad
The Caprese Salad is a cold and summer appetizer, typical of Campania cuisine based on tomato, mozzarella, extra virgin olive oil, oregano and fresh basil! A few quality ingredients that expertly assembled together, give life in 5 minutes to an exceptional delight! what do you think, it was born in Capri in 1920, in the famous Hotel Quisisana on the occasion of a dinner organized for the poet Filippo Tommaso Marinetti, founder of the futurist manifesto.
It is said that the latter had repeatedly criticized the traditional Neapolitan cuisine too loaded with fats and fried foods. So, the restaurateur from Capri, in order to amaze the writer, included among the courses the Caprese Salad: light dish, but equally tasty that had a resounding success! From that moment on, he became a legend on the island of Capri and later a gastronomic icon of Campania and all of Italy! Whose colors: red – white – green recall the flag of the boot! Do you want to prepare it at home? Follow this Caprese Salad Recipe accompanied by all the step by step tips and you will bring to the table a perfect Caprese! with crispy tomato, mozzarella that does not run! Tasty and exquisite just like that of the best Neapolitan restaurants!
Like any traditional dish there are numerous versions and variations from small finger food, to savory pies. What I give you today is the original recipe of the Caprese salad! of my family, who accompanied all my childhood summers! It is a very easy and fast preparation! The secret is to use typical and excellent ingredients. The fiascone tomato is what the original recipe commands, but you can also use salad tomatoes, important that they are turgid, fresh and free of dents! Well the buffalo mozzarella or fior di latte from Campania, but that it is perfectly drained to avoid ruining the dish! Excellent as an appetizer, as a side dish or as Panzanella, in a single dish, if served with slices of bread, Friselle or Crostoni!
INGREDIENTSQuantity for 2 people
4 – 5 tomatoes 200 gr of buffalo mozzarella fresh basil1 teaspoon dried oreganoextra virgin olive oil of excellent qualitysaltpepper
PROCEDURE
First of all wash, dry the tomatoes perfectly and cut them to a thickness of 6 - 7 mm with a fine-bladed knife. Then arrange the tomatoes on a wooden cutting board and sprinkle with salt. Finally slice the mozzarella you have chosen to a thickness of 6 - 7 mm and dab the slices with a cotton cloth in order to absorb the water in access. Finally assemble the dish, adding a few basil leaves on the bottom of the plate where you are going to serve the caprese. Alternate in the dish: a slice of tomato, a slice of mozzarella, every 2 – 3 pieces, a few basil leaves. Finally sprinkle with a pinch of dried oregano. If you like a sprinkling of pepper. A few more basil leaves. Finally add a little oil. Your Caprese Salad is ready to be served and enjoyed immediately!
It is said that the latter had repeatedly criticized the traditional Neapolitan cuisine too loaded with fats and fried foods. So, the restaurateur from Capri, in order to amaze the writer, included among the courses the Caprese Salad: light dish, but equally tasty that had a resounding success! From that moment on, he became a legend on the island of Capri and later a gastronomic icon of Campania and all of Italy! Whose colors: red – white – green recall the flag of the boot! Do you want to prepare it at home? Follow this Caprese Salad Recipe accompanied by all the step by step tips and you will bring to the table a perfect Caprese! with crispy tomato, mozzarella that does not run! Tasty and exquisite just like that of the best Neapolitan restaurants!
Like any traditional dish there are numerous versions and variations from small finger food, to savory pies. What I give you today is the original recipe of the Caprese salad! of my family, who accompanied all my childhood summers! It is a very easy and fast preparation! The secret is to use typical and excellent ingredients. The fiascone tomato is what the original recipe commands, but you can also use salad tomatoes, important that they are turgid, fresh and free of dents! Well the buffalo mozzarella or fior di latte from Campania, but that it is perfectly drained to avoid ruining the dish! Excellent as an appetizer, as a side dish or as Panzanella, in a single dish, if served with slices of bread, Friselle or Crostoni!
INGREDIENTS
Quantity for 2 people
4 – 5 tomatoes
200 gr of buffalo mozzarella
fresh basil
1 teaspoon dried oregano
extra virgin olive oil of excellent quality
salt
pepper
PROCEDURE
First of all wash, dry the tomatoes perfectly and cut them to a thickness of 6 - 7 mm with a fine-bladed knife. Then arrange the tomatoes on a wooden cutting board and sprinkle with salt. Finally slice the mozzarella you have chosen to a thickness of 6 - 7 mm and dab the slices with a cotton cloth in order to absorb the water in access. Finally assemble the dish, adding a few basil leaves on the bottom of the plate where you are going to serve the caprese. Alternate in the dish: a slice of tomato, a slice of mozzarella, every 2 – 3 pieces, a few basil leaves. Finally sprinkle with a pinch of dried oregano. If you like a sprinkling of pepper. A few more basil leaves. Finally add a little oil. Your Caprese Salad is ready to be served and enjoyed immediately!
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