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The perfect Caprese salad
Salad “Caprese” know it all. Trio of tomatoes, Basil and mozzarella, repeating its colors the flag of Italy, won its vibrant combination of flavors the whole world. But today I will talk about how to cook the perfect Caprese salad. Flawless. What is called – as yourself. I made this salad dozens of times, and in this form he does best. Want to learn how to cook a perfect “Caprese”? Watch the hands.
Ingredients
2 servings
You need ripe tomatoes, juicy, meaty, with a taste and aroma of real tomatoes, not plastic crafts, which are sold in our stores most of the year. So accept the inevitable: make a perfect “Caprese” only in the summer.
Mozzarella. My absolute favorite is the Buffalo mozzarella, tender, slightly crumbly, with a subtle creamy, slightly salty flavor. To buy such at us it is possible, but difficult. And regardless, you managed to find the real mozzarella di bufala or have you opted for the mozzarella from cow's milk, it should be as fresh.
Basil Green. At the peak of freshness. With large fleshy leaves.
Olive oil is Naturally cold-pressed. Fresh: over time, oil loses its flavor, so the open bottle is better to store not more than a month. And delicious – is that it wanted to dip bread or even eat with a spoon.
Salt Yes, you read that right – for a perfect “Caprese” even it has value. Take flaky sea salt, grind is not necessary.
Black pepper course pepper for our Caprese should be freshly ground, and not ground into dust, and so that there is texture.
Well, with products sorted out, now you can prepare the salad.
Slice the tomatoes into thick slices 1 cm is Better to take the middle part of the tomatoes, and the noses and the priests to use in other dishes or just to eat. Lay the tomato slices on plates, drizzle with olive oil, season with salt and pepper. On each tomato lay a large leaf of Basil. Spread overlap, as is often done, we won't – so our “Caprese” is not just beautiful, but also ideal from the point of view of taste.
Cut the ball of mozzarella into 6 thick slices about 1 cm or slightly less, and put them on top of the Basilica. Generously drizzle the mozzarella with olive oil and again season – with salt and pepper, not only mozzarella, but generally the whole plate. Top artistically scatter small Basil leaf and serve. Definitely – with fresh bread on the plate will be olive oil, and after you eat Caprese, it will be his turn. published
Author: Alexey Onegin
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: arborio.ru/salat-kapreze/
Ingredients
2 servings
- 2 ripe tomatoes
- 250 g mozzarella
- a bundle of Basil
- olive oil
- salt
- black pepper
You need ripe tomatoes, juicy, meaty, with a taste and aroma of real tomatoes, not plastic crafts, which are sold in our stores most of the year. So accept the inevitable: make a perfect “Caprese” only in the summer.
Mozzarella. My absolute favorite is the Buffalo mozzarella, tender, slightly crumbly, with a subtle creamy, slightly salty flavor. To buy such at us it is possible, but difficult. And regardless, you managed to find the real mozzarella di bufala or have you opted for the mozzarella from cow's milk, it should be as fresh.
Basil Green. At the peak of freshness. With large fleshy leaves.
Olive oil is Naturally cold-pressed. Fresh: over time, oil loses its flavor, so the open bottle is better to store not more than a month. And delicious – is that it wanted to dip bread or even eat with a spoon.
Salt Yes, you read that right – for a perfect “Caprese” even it has value. Take flaky sea salt, grind is not necessary.
Black pepper course pepper for our Caprese should be freshly ground, and not ground into dust, and so that there is texture.
Well, with products sorted out, now you can prepare the salad.
Slice the tomatoes into thick slices 1 cm is Better to take the middle part of the tomatoes, and the noses and the priests to use in other dishes or just to eat. Lay the tomato slices on plates, drizzle with olive oil, season with salt and pepper. On each tomato lay a large leaf of Basil. Spread overlap, as is often done, we won't – so our “Caprese” is not just beautiful, but also ideal from the point of view of taste.
Cut the ball of mozzarella into 6 thick slices about 1 cm or slightly less, and put them on top of the Basilica. Generously drizzle the mozzarella with olive oil and again season – with salt and pepper, not only mozzarella, but generally the whole plate. Top artistically scatter small Basil leaf and serve. Definitely – with fresh bread on the plate will be olive oil, and after you eat Caprese, it will be his turn. published
Author: Alexey Onegin
P. S. And remember, only by changing their consumption — together we change the world! ©
Join us in Facebook and in Vkontakte, and we're Classmates
Source: arborio.ru/salat-kapreze/
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