27 November 2012

Insalata Caprese


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.

Buon appetito!



Insalata Caprese

Ingredients:
  • mozzarella di bufala
  • tomatoes, tasty, sliced (I used Cuore di Bue.)
  • fresh basil leaves
  • extra virgin olive oil, very good quality
  • salt
Directions:
  1. Put the sliced tomatoes, whole or sliced mozzarella & basil on the serving plate.  
  2. Drizzle with extra virgin olive oil & sprinkle with salt.





12 comments:

  1. Ah Caprese, my most favorite salad! There's nothing else quite like it. I'm with you, burrata is absolute heaven!

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  2. Any chance of a recipe for that bread? It looks pretty amazing as well!

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    Replies
    1. How I wish I can make that pizza too but it's too big, it won't fit in my oven anyway! LOL!

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  3. That's the most gorgeous Italian lunch spread I've seen so far...When can I come over? Hehehe. Seriously, those mozzarella di bufala looks absolutely divine! There are no words to describe its beauty...

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  4. Looks delicious! And I love Caprese! Your pictures are fabulous. I need to take food photography class...

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  5. I am so jealous of that table of food. I love it all and it's so hard to get such foods here in New Zealand. We are starting to produce some reasonable mozzarella at last but it's still not a patch on the Italian one. Insalata Caprese is one of my favourite dishes of all time, as simple as it is.

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    1. I know that it shouldn't be so easy to get all these Italian there. It should be frustrating for you, especially your husband.

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  6. Ohhh simple caprese! Yet you did it so perfectly. For a fast glance, it made me look like Chinese steamed bun (LOL! I've been eating Chinese food for the past 10 days... my "normal" food world became different!). Anyway a silly joke aside, I love how they tear apart and serve. I love the authentic way of serving this dish!

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    1. They do look like Chinese buns! LOL! I love the bread of the Chinese buns and always leave the middle part to someone who would want it. :-) You can also slice the mozzarella anyway. Whatever you prefer, but ripping it apart is more fun!

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