There is nothing, absolutely nothing, that can stand between a freshly made, big ball of mozzarella di bufala from Campania and an Italian man.
Last Saturday, we took a quick trip to the nearby farmer's market thinking of the mozzarella di bufala & burrata that we were going to take home for dinner. We went there to buy a basic dinner of white pizza, salumi (ham) & formaggi (cheese) but we ended up going home with the trunk full of vegetables, fruits, plants, biscuits, a cake & beans. They were all from the small scale farmers who were selling them and the hams, cheese, cake & biscuits were all done by the farmers & their families themselves.
What made our food shopping special was the chance to speak with the producers personally. We spent most of our time speaking with the signore who was making & selling the mozzarella di bufala & burrata. He fascinated us with stories about the buffaloes. His facts were all based on years of experience in handling them, milking them and processing the cheese.
This Insalata Caprese post came up because my husband noticed that I don't have a basic, simple one in the blog. True, I went for the peculiar Caprese in a glass with very small mozzarella pearls and creamed basil with this Perline di Mozzarella, Tomatoes & Basil (Insalata Caprese) post. Then I also did a post with different ways of presenting the salad in Green, White & Red Salad.
The way we enjoy it at home? A plate with slices of tomatoes, especially the cuore di bue variety, fresh basil, a drizzle of very good extra virgin olive oil, salt and of course, the mozzarella di bufala. The whole thing, not sliced, so we have the pleasure of cutting it ourselves. Some of the local chefs I watch don't slice their mozzarella, instead, they tear them halfway apart in two with their hands and serve them as is.
More than the mozzarella, I am more into burrata. I love its creaminess and richer taste. That is my Caprese at home.
I hope all of you enjoyed your weekend. We did, outdoors, enjoying the forecasted last sunny and warm weekend before we encounter cold and wet weather again.
- mozzarella di bufala
- tomatoes, tasty, sliced (I used Cuore di Bue.)
- fresh basil leaves
- extra virgin olive oil, very good quality
- Put the sliced tomatoes, whole or sliced mozzarella & basil on the serving plate.
- Drizzle with extra virgin olive oil & sprinkle with salt.