calling all Italian cooks
03-13-2004, 02:07 PM
#1
Giant Nontypical
Thread Starter
Join Date: Feb 2003
Location: the woods of NJ.
Posts: 5,643
calling all Italian cooks
I am trying to make an horderve , It contains a slice of It. bread, slice of tomatoe(sp),slice of mozzerella,some basil a drizzel of olive oil. My wife went to Italy and had this dish and they called it a caprisi salad. Maybe I have the spelling wrong but cannot come up with a reciepe for it, although I did find one by mistake some time ago and never wrote it down. Can someone help with the spelling and or, a reciepe for it .
Now she tells me there's no bread just Tom., mozz., basil and oil. Help.........
THANK YOU
Ps also if you can reccomend a name brand good olive oil.I've tried plenty of name brands and cannot peg just the right one. Maybe an off name straight from Christopher O C. himself.
Now she tells me there's no bread just Tom., mozz., basil and oil. Help.........
THANK YOU
Ps also if you can reccomend a name brand good olive oil.I've tried plenty of name brands and cannot peg just the right one. Maybe an off name straight from Christopher O C. himself.
03-13-2004, 03:15 PM
#2
Matriarch Doe!
Join Date: Feb 2003
Location: Waterloo, Oregon
Posts: 16,449
RE: calling all Italian cooks
Jersey, does this sound right? Insalata Caprese?
Here's a recipe I found for it......
-----------------------------------------
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy. And no vinegar of any kind goes on Insalata Caprese!
Makes 4 servings.
Here's a recipe I found for it......
-----------------------------------------
1/2 pound fresh mozzarella cheese, sliced 1/4-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
1 cup fresh basil leaves
Salt and freshly ground pepper
2 tablespoons drained capers (optional)
1/4 cup extra-virgin olive oil
In a circular design around the side of a serving plate, alternate fresh mozzarella slices on a large platter (or on individual plates if you are doing individual portions) with sliced tomatoes, overlapping for effect. Tear fresh basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Sprinkle capers over the top.
Just before serving, drizzle on some excellent extra-virgin olive oil. NOTE: Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy. And no vinegar of any kind goes on Insalata Caprese!
Makes 4 servings.
03-13-2004, 06:15 PM
#4
Join Date: Feb 2003
Location: Snyder County PA USA
Posts: 425
RE: calling all Italian cooks
It is important, when preparing foods that are using olive oil is one of it's basic ingredient, that you use Extra Virgin Olive Oil. Regular olive oil does not have the depth of taste that EVOO does.
When using oil in a pan or cooking sheet to keep things from sticking than regular olive oil will work.
When using oil in a pan or cooking sheet to keep things from sticking than regular olive oil will work.
