"Simplicity is the ultimate sophistication" LdV

Tuesday, 19 June 2018

INSALATA CAPRESE ORIGINALE DI CAPRI (THE REAL CAPRESE SALAD FROM CAPRI)

INSALATA CAPRESE ORIGINALE DI CAPRI
(THE REAL CAPRESE SALAD FROM CAPRI)


Well known all over the world, this caprese salad from my beloved island of Capri had been created in the famous restaurant of the Quisisana Hotel in the 1920's! If you wish to follow the recipe by the book you have to be aware that it is very important to choose the same size of tomatoes accordingly to the size of the mozzarella di buffala from Campania obviously, you will use! The basil's leaves are important too, they have to be quite large (like the Neapolitan basil). And don't forget : we normally don't eat bread or gressini with the salad. It has to be enjoyed on its own... ;)


Wine pairing : Falanghina del Taburno (White) from Campagnie.




INSALATA CAPRESE ORIGINALE DI CAPRI
A quick glance in your kitchen…

In your fridge
Mozzarella
Tomatoes
Fresh basil leaves
Fresh oregano 

In your cupboard
Finest olive oil


INSALATA CAPRESE ORIGINALE DI CAPRI 
Serves 4


500g 17,63 oz of the finest mozzarella di buffala
500g 17,63 oz of Sorrento tomatoes
1 little bunch of fresh basil leaves
Fresh oregano (if possible)
Finest olive oil

Slice the tomatoes the same width as the mozzarella (1cm approximatively).
On a large serving plate, dispose the mozzarella slices, tomatoes slices and basil leaves alternatively.
Drizzle with olive oil and oregano.
Leave it to marinate for 1 hour maximum in the fridge.
Take it off 10 minutes before serving.
Enjoy!



La veritable salade Caprese de Capri



Pour 4 personnes
500g de mozzarella di buffala de très bonne qualité
500g de tomates de Sorrente de la même taille que la mozzarella
1 petit bouquet de basilic frais (grandes feuilles)
Origan frais (si possible)
Huile d’olive de très bonne qualité

Découpez les tomates en tranches avec la mozzarella (1cm environ).
Dans un plat, disposez harmonieusement les tranches de mozzarella, de tomates et les feuilles de basilic en alternance et de façon harmonieuse.
Assaisonnez d’origan et d’huile d’olive.
Laissez mariner le tout au réfrigérateur 1 heure maximum.
Sortir le plat 10 minutes avant de le servir.
Bonne dégustation.

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