Recipes

Caprese in a glass

Feb 9, 2015

 

Insalata Caprese nel bicchiere

The Caprese salad is one of the most splendid Italian salads to prepare in spring and summer. To have the perfect Caprese salad you need good quality mozzarella cheese, basil and tomatoes. This is my reinvented version of  a classic to be served as finger food in a glass or as an entrée.  

Ingredients for 4 people

For the zucchini and basil cream
3 large zucchini
Half a small bunch of basil – leaves only
2 Shallots finely chopped
2 tbs of extra virgin olive oil

For the tomato cream
500 grs of Roma tomatoes
1 white onion grated
2 tbs of tomato passata (optional and if needed, refer to my tips)
Half a small bunch of basil – leaves only
2 tbs of extra virgin olive oil

For the Caprese cream
300 gr of mozzarella fior di latte or buffalo mozzarella
2 tbs of cream
1 tbs of olive oil. Salt and pepper

Clean the zucchini, cut them in half and remove all the seeds and the majority of the internal white part. Chop the outer parts of the zucchini in small cubes.
Warm the tablespoon of olive oil in a non-stick frypan, sauté the shallots and when they are soft and translucent add the zucchini, cook for 5 minutes until they are just soft. Transfer the zucchini to a jug and allow to cool. Add the chopped basil leaves and the other tablespoon of olive oil. Whiz the mixture with a stick blender until you have a solid cream; if the mixture is too thick add one tablespoon of water.
Remove the skins from the tomatoes after covering them with hot water, slice the tomatoes in half, remove the white core inside and squeeze any water out.  Chop into smallish pieces.
Warm the olive oil and sauté the onion until translucent, add the tomatoes (and the passata if using), bring to the boil, reduce the heat and cook for 20 to 30 minutes on low flame, reduce the sauce until thick.
Cool, whiz the tomatoes with a stick blender, together with the chopped basil.
Chop the mozzarella in small pieces, and whiz with a stick blender, together with the cream, olive oil, salt and pepper, you should achieve a smooth cream consistency.
To assemble
Spoon 2 tablespoons of zucchini cream at the bottom of each glass, top with a layer of mozzarella cream, finish each glass with 2 tablespoons of the tomato cream.
Top each glass with a few basil leaves or a light sprinkle of toasted pine nuts if you wish.

Serve with slices of fresh baguette.

 

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