Insalata Caprese

21 Jul 2015

Easy to prepare, nice to look at, and ready in 15 minutes. A perfect Insalata caprese is only possible with high quality ingredients.

Photo: Salvatore Cascone

There are many different stories about the origin of this vegetarian dish, but a true fact is that the Caprese was born in Campania (with city capital Naples). It is not certain, although the name may imply differently, that the Insalata Caprese is coming from the island of Capri in the Bay of Naples. Around the 1950’s the Caprese was the preferred dish of the jet set of Capri at the \"pranzo\" during the hot afternoon hours. They loved this light and healthy dish as alternative for the usual "heavy" pasta. Please note: Insalata Caprese is not a side dish, but is traditionally served as appetizer or main course.

Preparation time: 20 minutes
Level of difficulty: easy

Ingredients for 4 persons:

300 g buffalo mozzarella
350 g nice, but not too soft tomatoes
30-40 ml extra virgin olive oil
6 fresh basil leaves
salt

 

Preparation:

Wash tomatoes and basil and dry thoroughly. Drain the mozzarella. Cut the tomatoes and mozzarella in nice, not too thin slices and add a little salt. Arrange alternating slices of tomatoes and mozzarella on a wide plate with basil leaf in between. Sprinkle with olive oil and, to your own preference, add some coarse ground black pepper.

Serve with fresh breads like ciabatta or French baguette.

Such a pure and light dish can pare beautifully with a light but nice wine, like a Verdicchio dei Castelli di Jesi of wine maker Casalfarneto (www.casalfarneto.it) or a very good Prosecco as Dei Casei extra dry Prosecco DOCG (www.adamispumanti.it). Enjoy!

Photo: Salvatore Cascone 

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