Wednesday, July 11, 2007

Insalata caprese

The simpler the recipe, the more care you have to take with details.

Procure three flavorful, ripe but firm tomatoes. Two balls of fresh mozzarella of good quality (should be packed in liquid). Slice tomatoes and cheese to a width of about an eighth of an inch. Alternate slices with some overlap. Sprinkle liberally with salt. Drizzle generously with extra-virgin olive oil. Shred leaves of fresh basil (preferably Genoa), place on tomatoes and mozzarella. Allow to stand for 10-15 minutes. Good with crusty bread.

Many embellish on the above, but I see no need to. Also avoid the cherry tomato/ciliegine idea you see in delis. The two need to be cut to release their flavor.