A standard that we typically serve as an appetizer or first course would be a Caprese salad (Insalata Caprese). I can not count the times that Nana or I have made this, but I can tell you with complete certainty that it has never before included a strawberry. Until this French Friday........
Per Tricia ~
This week was even easier than ever, with the toughest
part of the "recipe" involving driving to the store to get
the ingredients. And luckily, my husband handled that :)
I was surprisingly curious to taste this "old favorite"
with a new twist and it did not disappoint.
In addition to the sliced fresh strawberries, mozzarella,
fresh basil and cherry tomatoes, I added some olive oil,
Maldon sea salt and cracked peppercorns.
I did not have the pink ones Dorie suggested using
and opted not to ask hubby to look for them at the store.
Why ruin a good thing. He might have then asked how
much the Maldon sea salt cost ......
In addition to the strawberries being new on the
"Caprese" plate, I typically do not add a vinegar to this
combo..... but did this time per Dorie. I used a Raspberry
Champagne vinegar and it was a lovely compliment
to the flavors. My husband, older son and I shared a plate
and we all agreed that we really liked the combination.
We also thought the "kick" of the fresh basil, as well as the
vinegar, was what really brought together the individual
items on the plate. They made the dish.
I will gladly use this as a new way to enjoy these ingredients
during the summer months - a keeper for sure.
Per Nana ~
Normally, I use fresh mozzarella from the
Italian Market, but since I had some Polly-O
left from making a Manicotti dish, I wanted to use it up.
However, let it be known there is no way this
can compare with a fresh mozzarella.
The dish is quite impressive looking, but it just didn't work for us.