Not Quite Winter Caprese Salad
Browsing thru Mario Batali's cookbook yesterday, I noticed a recipe for Winter Caprese Salad. 
Since it was a miserable day in the Northeast, filled with rain, snow and sleet (and it's not even Halloween yet!), I wanted some of my summer back! (yeah, good luck with that).
I had my precious roasted plum tomatoes that were roasted in August, which are almost gone, some of my summer basil pesto (which is also almost gone), but no basil leaves left under the slush, but I did have some arugula! So, what the hell, why not call this salad "Not Quite Winter Caprese Salad".
I serve fresh mozzarella all year long. I serve it with roasted peppers and chopped olives in the winter months, and since basil is now available all year long in the supermarket, I can make pesto anytime I like.
You really don't need a recipe for this, but here is how it goes:
(serves 2 people)
~ Fresh mozzarella ball, cut in half
~ 4 halves of Precious roasted plum tomatoes (click on the link to see how to roast tomatoes)
~ a few leaves of arugula or basil
~ a handful of toasted pine nuts
~ 1 tbsp of basil pesto
This is life imitating art for sure..........here is my "Not Quite Winter Caprese Salad", and the next photo is Mario's.
Batali is one of my favorite chefs and foodies because he has such passion, not only for the food and ingredients used, but also for Italy, the country & the land. His love for the people and even the pigs that the prosciutto comes from, really shows in his cooking.
I love people that are passionate about what they love! Whatever that may be!
Since it was a miserable day in the Northeast, filled with rain, snow and sleet (and it's not even Halloween yet!), I wanted some of my summer back! (yeah, good luck with that).
I had my precious roasted plum tomatoes that were roasted in August, which are almost gone, some of my summer basil pesto (which is also almost gone), but no basil leaves left under the slush, but I did have some arugula! So, what the hell, why not call this salad "Not Quite Winter Caprese Salad".
I serve fresh mozzarella all year long. I serve it with roasted peppers and chopped olives in the winter months, and since basil is now available all year long in the supermarket, I can make pesto anytime I like.
You really don't need a recipe for this, but here is how it goes:
(serves 2 people)
~ Fresh mozzarella ball, cut in half
~ 4 halves of Precious roasted plum tomatoes (click on the link to see how to roast tomatoes)
~ a few leaves of arugula or basil
~ a handful of toasted pine nuts
~ 1 tbsp of basil pesto
This is life imitating art for sure..........here is my "Not Quite Winter Caprese Salad", and the next photo is Mario's.
Batali is one of my favorite chefs and foodies because he has such passion, not only for the food and ingredients used, but also for Italy, the country & the land. His love for the people and even the pigs that the prosciutto comes from, really shows in his cooking.
I love people that are passionate about what they love! Whatever that may be!
Comments
Amazing what a "blog" can lead to.
with love,
mil
Maris: here is my basil pesto recipe:
2 cups basil leaves
1/4 cup pine nuts or walnuts
1 clove garlic
a bit of kosher salt
1/4 cup of good parmesan cheese
Mix all ingredients in food processor for a few pulses, and then add your olive oil. About 1/3 cup, or until the consistency you like! You can add more or less of anything. I never measure and it is always great!
Freezes beautifully, and I use it on every sandwich, even tuna!
Stacey
What do you think of his new show? I hear negetive things about it because all the talking they do, but I don't care, I DVR it every Sunday, I agree... He's got passion!