Insalata Caprese

Insalata Caprese

(Tomato, Fresh Mozzarella, and Basil Salad)

serves 4

(Italy) 

Ingredients

½ pound fresh mozzarella cheese, sliced into ¼-inch thick slices

2 large ripe tomatoes, sliced into ¼-inch thick slices

¾ cup extra-virgin olive oil

¼ cup good balsamic vinegar

1 cup fresh basil leaves

2 or 3 large cloves of garlic, crushed and finely chopped

Coarse Kosher salt and freshly ground black pepper

2 tablespoons drained capers (optional)

Crusty Italian bread or Baguette, sliced into ¼ inch slices

Preparation

1.  Arrange the tomato and fresh mozzarella slices in an alternating, circular pattern around the edge of a large platter  (or on individual plates if you are doing individual portions) creating an overlapping for effect of tomato slices and mozzarella slices.

2.  Chiffonade the basil leaves and sprinkle liberally over the slices.  Distribute the capers over the top of the slices.

3.  In a small bowl whisk the olive oil, the balsamic, and garlic.  Taste and correct seasoning with salt and pepper and distribute the mixture over the tomato, mozzarella, and basil on the platter.

4.  For best taste, allow the salad to rest about 1 hour before serving.

5.  Serve with accompanied by slices of crusty Italian bread or baguette on which to create an hors d'oeuvres portion*.

*a portion is considered one tomato topped slice of mozzarella atop of a slice of the bread topped by some of the chiffonade basil leaves and capers.

Pesto di basilico

Pesto di basilico

(Basil Pesto)

makes 1 ½ cups

(America)

If you love garlic and basil you're gonna' love this spicy Italian sauce/dip!

Ingredients

2 cups loosely packed basil leaves, washed and dried thoroughly

2 tablespoons pine nuts

2 tablespoons freshly grated Parmesan

3 or 4 large cloves of garlic

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper to taste

 Preparation

In the bowl of a food processor, combine the basil, pine nuts, Parmesan cheese, garlic, and puree. While the motor is running, drizzle in the oil until incorporated. Season with salt and ground black pepper to taste.

Farfalle alla Caprese (Farfalle with Tomatoes and Basil)

Farfalle alla Caprese

(Farfalle with Tomatoes and Basil)

serves 4 to 6

(Italy)

Farfalle alla Caprese is a light summertime supper dish from the Southern Italian Island of Capri which  marries the bright flavours of sun-ripened Roma tomatoes with the bite of fresh garlic, the sweet taste of basil, and the mellow flavour of extra-virgin olive oil.

Ingredients

1 pound Farfalle

3 large firm Roma tomatoes, seeded and cut into 1/2-inch dice

4 large cloves of garlic, chopped

1 pound fresh mozzarella ball, cut into 1/2-inch cubes

1/4 cup extra-virgin olive oil

20 small fresh basil leaves

1/4 teaspoon freshly ground black pepper (or to taste)

1/2 teaspoon coarse Kosher or sea salt (or to taste)

Preparation

1.  Bring a large pot of salted water to a boil over high heat.  When the water comes to a rolling boil toss in the Farfalle and cook per package instructions until al dente, about 10 minutes.

2.  Meanwhile while the Farfalle is cooking, begin the sauce.  In a large bowl combine the olive oil, the garlic, 1/2 teaspoon of salt, 1/4 teaspoon of freshly ground black pepper, the diced tomatoes and the diced mozzarella.

3.  When the pasta reaches the al dente stage reserve 1/2 cup of the hot, pasta water and drain the pasta.  Add it to the bowl with the other ingredients and toss to thoroughly combine.   Add 1/4 cup of the hot, reserved pasta cooking water and continue tossing.  The pasta should look rather "tight" and the mozzarella should begin to melt (if it hasn't add a little more of the reserved hot water but not too much, this pasta should be rather "tight").  Garnish by distributing the basil leaves over the pasta, adjust seasoning, and serve immediately.