Insalata Caprese: Tomatoes, mozzarella and basil. Some people call them ‘Super Foods’
Insalata Caprese: Tomatoes, mozzarella and basil. Some people call them ‘Super Foods’, the new trend.
If you have been to the island of Capri a short distance across from Naples, in Italy, a top tourist attraction for affluent people from all over the world and had spent time in August there (The Italians call it Alta Stagione, the high season in August), than I am sure you had Insalata Caprese.
While you are there you must visit the The Grotta Azzura, The Blue Grotto. (Keep in mind that it is expensive and the lines are long if you go during peak season). When I went, I was totally amazed at the “Blue Colors” a reflection of the Sun, the Sand and the Grotto. The colors do not do justice to the real life experience.
Besides leaving with a Memory I hope will never leave me, I learned how to make Insalat Caprese.
My version is relatively authentic with minor variations. Try it and let me know what you think.
· Fresh Tomatoes (can be any variety as long as they are fresh),
· Fresh basil,
· White Infused Truffle Oil (not required but brings it up to an elevated level)
· Balsamic Vinegar (I prefer Balsamic sauce- a flavored variety and reduced: i.e.: concentrated flavors)
· Sea salt
· Black Pepper
· Extra Virgin Olive Oil (I prefer cold pressed calamata olive oil)
· Fresh mozzarella ( I prefer Buffallo mozzarella) but will take any that is fresh
(for an added level of flavors slice bell peppers, persian cucumbers and add real or fake caviar on top)
The rest is easy: slice the tomatoes and mozzarella and arrange alternately on the plates or on a serving dish as I did. Sprinkle with pepper, salt, drizzle with plenty of olive oil and balsamic vinegar and a bit of Infused Truffle (white or black) Oil.
Have some fresh Italian Bread (French if you cannot find Italian) I am a purist and I prefer Italian Bread.
Then just bring your appetite and enjoy.
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