"Simplicity is the ultimate sophistication" LdV

Tuesday, 11 October 2016



I have eaten for the first time this spaghetti alla Caprese dish not in Capri but in .....New-york actually. It was a hot July like New-York can have and this fabulous plate of fresh tomatoes and mozzarella with the nearly cold spaghetti was an absolute delight... From this time, I regularly make this very simple recipe especially if I have a good mozzarella as the quality of the products is essential to appreciate plainly this fabulous dish. For the mozzarella, go to any Italian delicatessen if you can. For the olive oil, go for the best of the best like this one (here). I was amazed by the olive oil pearls, imagine the presentation... to die for!
Enjoy your Caprese, you will see, it will be a feast for your taste buds...

Wine pairing : Tavel (Rosé) from the Rhone Valley.

A quick glance in your kitchen...

In your fridge
Cherry tomatoes or plum tomatoes
Basil leaves

In your cupboard
Olive oil

Serves 2

350g 12,34 oz of spaghetti 
A dozen of baby plum tomatoes cut in half 
A generous handful of basil leaves finely chopped
1 fresh mozzarella di bufala (diced) 
A very good olive oil 

Cook the pasta in boiling water for 12 minutes.
Once cooked, drain the pasta.  
 Add the mozzarella, the tomatoes and the basil. Stir well to combine.
Drizzle with olive oil.
Serve immediately.

Spaghetti alla Caprese
Pour 2 personnes

350g de spaghetti
Une dizaine de petites tomates cerise coupées en deux
Une généreuse poignée de feuilles de basilic finement émincées
1 mozzarella di bufala coupée en morceaux
Une très bonne huile d’olive

Cuire les pates dans de l’eau bouillante salée pendant 12 minutes.
Une fois cuite, les transvaser dans un saladier.
Ajoutez la mozzarella, les tomates et le basilic. Bien mélanger.
Arrosez d’huile d’olive et servez immédiatement.

No comments:

Post a Comment