A Flag and a Dish!
- Liz Marin
- Aug 24, 2024
- 13 min read
I love anything with the word "caprese" in it. Most of us have had that wonderful salad of
fresh tomato slices, buffalo mozzarella, basil leaves, olive oil, salt and sometimes a touch of balsamic vinegar glaze. And if you haven't, it's something you must try and it's so easy to make. This dish, simple as it is, embodies the essence of Italian cuisine; flavorful dishes that combine fresh quality ingredients. Which got me thinking, does the name "caprese" have a special meaning and what other dishes incorporate this delicious combination?
It turns out that the name "caprese" actually translates to "from Capri" which is a small island in the Gulf of Naples, just off the coast of southern Italy. This is where the salad is believed to have been created. According to one popular story, the tri-color salad was invented in 1920 at the Hotel Quisisana. Legend has it that it was first made for the French-Italian poet, Filippo Tommaso Marinetti. Marinetti was said to be critical of traditional southern Italian food like pasta and pizza which he considered too heavy. But when he was served this delicious salad of overlapping slices of tomatoes and milky white mozzarella, garnished with sweet basil, he found it irresistible, as did everyone else! And it didn't hurt that it was inspired by the colors of the Italian flag, green, red and white! Who knew colors could produce something so delicious!
I've done the salad many times and I've done stuffed caprese chicken breasts and caprese sandwiches and skewers as well. All are in this post. But I wondered what else can be done with this wonderful combination of ingredients and as it turns out, there are quite a few! And there is even a surprise "caprese" at the very end! So don't peek:)
The Caprese Salad.
Where it all started. This is so easy it's not even a recipe.
First, let's make sure we start with the right
ingredients. First, Ripe Tomatoes. Actually, there are many types that can be used. They just need to be fresh and juicy. Heirloom and beefsteak are best for the traditional salad while smaller cherry tomatoes are perfect for appetizers. Mozzarella cheese: Fresh cow’s milk mozzarella is the traditional cheese used. Look for milky balls of mozzarella packed in brine as they will be soft and spongey rather than vacuum-sealed balls, which are dry and sometimes rubbery. Fresh basil, either home grown or at your local grocer, whose leaves are a deep emerald green in color, younger leaves being best as they are tender and have a sweeter flavor. Salt, either fine or sea salt, (I use a lite dose of kosher salt,), a high-quality olive oil and a little ground pepper. Sometimes there is a splash of balsamic glaze but in the traditional recipe it is omitted.
It's really hard to say it's a recipe because it's just getting all these ingredients and laying them on a plate but here's how I do it.
Ingredients
2 8oz. balls whole milk mozzarella in brine (I have used the pre sliced BelGioioso Fresh Mozzarella and its perfect)
2 pounds ripe salad or heirloom tomatoes (such as Beefsteak, Big Boy, or Purple Cherokee)
Fine sea salt
1 handful basil leaves (smaller, more tender stems preferred)
3 tablespoons best-quality extra-virgin olive oil
Freshly ground black pepper
Flaky sea salt (optional)
Assembly
Remove the balls of mozzarella from the brine and let it drain on a clean kitchen towel or paper towels for 15 minutes. If you are using the pre sliced BelGioioso do the same. Lightly pat the mozzarella. If you are using the balls, slice into 1/4-inch-thick slices.
Next, slice the tomatoes, using a serrated knife. First slice off the stem end of the tomatoes. Then slice the tomatoes into slices about 3/8-inch thick or slightly thicker than the mozzarella. You’ll need 12 slices, not including the ends. Lay the slices out on the cutting board and sprinkle with fine sea salt.
Now you are ready to assembly. On a medium size serving platter, arrange the tomatoes and mozzarella so that they are slightly overlapping. Tuck the basil leaves between the slices. Sprinkle a few more on top. Drizzle the olive oil over the salad and grind a little black pepper on top. Let the salad rest a few minutes. Right before serving, sprinkle a pinch of flaky sea salt on top (optional). Serve immediately.
This is not a prepare ahead kind of salad as if you do so you will get a puddle of tomato juice mixed with milky cheese. But you can slice everything beforehand and then assemble which takes no more than 10 minutes. Add a French bread and a crisp class of your favorite white wine and you're sitting right there on the Mediterranean, well, almost:)
Caprese Skewers
When you need to bring an appetizer and you want something easy to do, this is it. I've
made these so many times and they are always a hit. Same ingredients, just slightly different. You'll need wooden skewers, small tomatoes, like cherry tomatoes, mozzarella pearls (small balls found in your grocer, basil and olive oil. Here are some tips for the perfect skewers.
Look for cheese balls, basil leaves and cherry tomatoes that are all about the same size to make the skewers easier to serve and lay on a plate. You can get creative and mix up different color tomatoes.
If you haven't made your own balsamic glaze, you can easily purchase some. I've linked to the recipe for the glaze I make and also one you can buy.
Try to find basil with smaller leaves. If not, just cut them.
Here's what you need.
24 red cherry tomatoes
12 yellow cherry tomatoes
24 bite sized fresh mozzarella balls
36 small basil leaves
1 1/2 tablespoons olive oil
1 1 /2 tablespoons of prepared balsamic glaze or my recipe for balsamic glaze
salt and pepper to taste
Start with 12 6-inch skewers. Thread the tomatoes, basil and mozzarella onto the skewers in the pattern shown. In a small bowl, mix together the olive oil, and salt and pepper to taste. Arrange the skewers on a plate and drizzle with the olive oil mixture. Drizzle the balsamic over the skewers, then serve.
These can be made ahead of time. Just before serving drizzle with the oil and balsamic glaze.
This is one of the most delicious chicken dishes I have ever made. A little more time to prepare but oh so worth it. I think you will love these Caprese Stuffed Balsamic Chicken Breasts! It's a twist on Caprese, but these breasts are filled with both fresh AND sun-dried Tomatoes for an extra burst of flavor! These breasts are moist and juicy and it's where the best of caprese merges with the best of chicken to bring about one unforgettable dish! Serve with a tossed green salad and mashed potato for a fabulous dinner!
Some tips before we get started. To stuff the breasts, you will need to make a pocket in each breast. The best and easiest way to do that is to use a sharp, thin-bladed knife. Start on the thickest side of the breast and work your way in. Just be careful not to cut all the way through, or the cheese will melt through to the other side. Also, the recipe suggests cooking the chicken in sun dried tomato oil reserved from the jar of sun-dried tomatoes. You don’t have to do this if you don’t want to, but it adds SO MUCH FLAVOUR to the chicken. Balsamic glaze. As you can see, we use this so much in so many recipes that it does pay to make it yourself but if not, store bought works fine.
Caprese Stuffed Balsamic Chicken Breasts (compliments of Cafe Delites)
Ingredients (serves 4, easily doubled or tripled)
4 chicken breasts
1 pinch salt to season
1 pinch pepper to season
1 teaspoon dried oregano (you can substitute 2 teaspoons of Italian seasoning for both)
1 teaspoon dried basil
2 Roma tomatoes sliced thinly (beefsteak or any fresh juicy larger tomato)
4 mozzarella cheese slices or cheese of choice
12 basil leaves divided
4 cloves garlic minced or finely chopped
⅓ cup balsamic vinegar
2 tablespoons brown sugar
Instructions
Preheat oven to 180°C | 350°F. With a sharp, thin blade knife, cut a pocket about ¾ quarter
of the way through on the thickest side of each breast, being careful not to cut all the way.
Season chicken with salt, pepper, and dried herbs. Pour 1 teaspoon of sun-dried tomato oil over each breast, rubbing some of the seasoning inside the pockets.
Fill each pocket with 2 slices fresh tomato, 2 teaspoons sun dried tomato strips, one slice mozzarella cheese and basil leaves. Seal with 3-4 toothpicks diagonally to keep the filling inside while cooking.
Heat 2 teaspoons of sun-dried tomato oil (or olive oil or a combination of both) in a skillet or non-stick pan over medium-high heat. Add the chicken and fry for 2 minutes on each side until golden.
While the chicken is cooking, mix together the garlic, balsamic vinegar and brown sugar in a small jug. Pour the mixture into the pan around the chicken; bring to a simmer while stirring occasionally, until the glaze has slightly thickened (about 2-3 minutes). If you are using already prepared glaze, just pour around the chicken and add in the chopped garlic.
Transfer pan to the preheated oven and continue to cook for a further 10-15 minutes, or
until the chicken is cooked through and the cheese has melted. Remove toothpicks and drizzle with pan juices.
Note: Make sure your skillet can withstand the 350-oven heat. If not, you will have to transfer to a baking pan. Also, make sure your chicken is thoroughly cooked. Chicken breasts are cooked at 165 degrees, and you can use meat thermometer to check if you are not sure.
How about a Caprese Pasta? Hot Caprese Pasta, is a fast and easy creamy Italian pasta dish made with fresh tomatoes, melted fresh mozzarella and spaghetti. It's a great vegetarian option and the perfect anytime recipe. It's made with fresh tomatoes, basil and mozzarella cheese, topped off with fresh Paraman! All mixed together for a creamy and delicious dish. Add a green tossed salad and you're done!
Hot Caprese Pasta (Courtesy of An Italian in My Kitchen)
Ingredients
2½ cups cooked pasta (or a one lb box of your favorite pasta)
3 tablespoons olive oil
1 tablespoon minced onion
1 clove garlic minced
14-16 cherry or grape tomatoes (halved)
¼ teaspoon salt
5 more or less fresh basil leaves
½ – 1 teaspoon oregano
hot pepper flakes to taste
7 ounces fresh mozzarella cubed (or 1/2 lb.)
fresh grated parmesan cheese
Instructions
In a large pot of boiling salted water cook pasta (short or long) until al dente.
In a large frying pan on medium heat, add the oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned. Add cooked pasta, ½ ladle (1/2 cup) of pasta water and mozzarella, toss gently until completely combined over medium heat for 1-2 minutes until mozzarella starts to melt. Add the fresh basil and sprinkle with freshly grated Parmesan cheese. Serve immediately. Enjoy!
Grilled rosemary bread is a delicious base for this Grilled Chicken Caprese Sandwich. It features fresh mozzarella, basil, farmer’s market tomatoes (or Costco Campari tomatoes are great), and a balsamic reduction for a classic flavor combination you just can’t beat.
What’s in this sandwich? First, this is an open face knife and fork sandwich. The star of the show is a sliced grilled chicken breast, piled with fresh tomatoes, mozzarella, basil, and balsamic. You'll need good bread and if you are lucky enough to live in the Bay Area, grab a fresh loaf of sourdough. If not, a good hard crust bread with work great or even focaccia. You will only need 2 chicken breasts for 4 sandwiches because they will be sliced and piled with all the other goodies. And you're going to also need our trusty balsamic glaze, so you haven't made or bought it yet now is the time! Let's start cooking!
Grilled Chicken Caprese Sandwich (Compliments of Foodie Crush)
Ingredients
4 tablespoons extra virgin olive oil, divided, plus more for drizzling
1 teaspoon fresh parsley, minced
½ lemon, juiced
kosher salt and freshly ground black pepper
2 skinless boneless chicken breasts
1 10-ounce loaf of sourdough bread, (I used rosemary flavored), cut in half lengthwise
1 8-ounce log fresh mozzarella cheese, sliced into ¼ inch rounds (I have used the pre sliced BelGioioso Fresh Mozzarella)
10-12 medium Campari tomatoes, about 11 ounces
¼ cup fresh basil leaves
balsamic vinegar or balsamic glaze
Instructions
Mix 2 tablespoons of olive oil, parsley, lemon juice and salt and pepper in a medium size bowl. Add the chicken breasts, turn to coat and let the chicken stand at room temperature.
Light a grill and set to high or prepare a grill pan on the stove and heat to medium high heat. Discard the marinade and add the chicken to the grill and season with more salt and pepper. After about 3-4 minutes, turn the chicken breasts. Cook for another 3 minutes or until nice grill marks form. Cook until chicken has an internal temperature of 185 degrees.
While chicken is cooking, drizzle 1 tablespoon of olive oil to each cut side of the bread and grill until lightly browned.
Cut 4 slices of bread, one for each sandwich. Layer each slice with 3-4 slices of chicken, a few slices of mozzarella cheese and top with tomato slices. Drizzle with olive oil, balsamic vinegar or glaze and top with basil leaves. Season with more salt and pepper and serve. And then just sit back and wait for compliments!
Kal loves grill cheese sandwiches. He loved the traditional one until we made these. No going back! The most work in this is roasting the tomatoes with the garlic but it's not too much to do for the finished product. It's the slow roasted tomatoes and sweet roasted garlic, sandwiched between slices of sourdough bread with fresh basil pesto and mozzarella cheese that make this sandwich exceptional! Once together, pan-fry until the cheese is melty and the bread is crisp. Talk about the ultimate comfort food!
Roasted Garlic Caprese Grilled Cheese (Courtesy of Half Baked Harvest)
Ingredients
2 tablespoons extra virgin olive oil
4-6 cloves garlic, left in skin and smashed
1/4 cup basil pesto
4 slices sourdough bread (or any hard crust bread)
1 1/2 cups shredded mozzarella
1/4 cup grated parmesan
1 cup fresh basil leaves
4 tablespoons salted butter, at room temperature
Directions
1. Preheat oven to 425° F.
2. Arrange the tomato slices on a parchment-lined baking sheet. Scatter the smashed garlic cloves around the tomatoes. Drizzle everything with olive oil and season with salt pepper, and chili flakes. Bake 20-25 minutes, until tomatoes are deeply roasted.
3. Remove the garlic from the pan and pop the cloves out of the skin. Mash the cloves with a fork into a paste. Mix the roasted garlic with the basil pesto.
4. Brush the outside of each slice of bread with butter. Evenly layer the cheeses, the tomatoes, pesto, and the remaining cheese. Add the top piece of bread.
5. Melt 1-2 tablespoons butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!
And now for the surprise! A caprese dessert! But unlike the rest of the recipes, no tomatoes, no cheese, not basil and no vinager. Just the name......Caprese!
Torta Caprese (Courtesy of the Italian Kitchen)
Torta Caprese is the classic Italian Flourless Chocolate Cake recipe that originates from the
Isle of Capri. This simple Italian dessert comes together in just minutes and is just delicious.
This classic Italian cake is made with just almond flour, chocolate, eggs, butter, and sugar. This cake is smooth and moist with an almost fudge-like consistency. It's simple and slightly sweet, and definitely one you must try!
Equipment
Ingredients
Ingredients
¾ cup dark chocolate (about 70% cacao) 150 grams
½ cup unsalted butter, cubed
½ cup granulated sugar
3 large eggs, separated
1 ¾ cups almond flour 185 grams
Instructions
Preheat oven to 325 degrees. Grease and line a springform pan; set aside.
Over a double broiler, melt the chocolate. Once melted, stir in the butter until melted and incorporated into the chocolate. Set aside to cool.
In a large bowl, use an electric mixer to mix together the sugar and egg yolks until light and frothy; about 2 minutes.
In a separate bowl, use an electric mixer to beat the egg whites until stiff peaks form; about 4 minutes.
Pour the cooled chocolate and almond flour into the bowl with the butter and sugar; mix until well combined. Use a rubber spatula to gently fold in the egg whites. Pour the batter into the greased springform pan.
Bake on the center rack for 30-35 minutes, or until the cake starts to pull away from the edges of the pan. Be careful not to over bake. Let the cake cool completely in the pan on a wire rack before removing the collar. Dust with powdered sugar before serving (optional).
Notes:
Use a good quality dark chocolate here. The recipe calls for 70% cacao, but you can do anything from 60-85% cacao.
Be sure you are using almond flour and not almond meal, which would be too coarse.
Take the time to whip the egg yolks and sugar, as well as the egg whites. It's necessary to get them to the ideal consistency for the cake to stay fluffy.
An 8-inch springform pan is ideal if you want a thicker denser cake.
Be sure the cake is completely cooled before removing the collar of the pan.
Lemon Torta Caprese (Courtesy of Giadzy)
This is a variation of the classic chocolate torte only this cake uses lemon and white chocolate. It's less rich than the chocolate version but just as delicious and if you love lemon desserts, it's a must try!
Equipment
Ingredients
1 1/2 sticks 3/4cup unsalted butter, unsalted
6 oz White chocolate
5 Eggs
1/4 tsp Kosher salt
2/3 cup Sugar
1 1/2 cups Almond flour
1/4 cup Lemon juice
4 t lemon zest
Directions
Preheat oven to 350 degrees. Butter and line springform pan.
2. Place the butter and chocolate in the top of a double boiler and melt until smooth. Cool slightly to the touch.
3. In two bowls, separate the egg whites from the egg yolks.
4. Add the salt to the egg whites and with mixer, handheld or standard, until they form stiff peaks about 2 minutes.
5. Add the sugar to the bowl with the egg yolks and beat at medium speed until light, pale and fluffy, about 1 1/2 minutes.
6. Using a rubber spatula, stir the white chocolate mixture, almond flour, lemon juice, and lemon zest into the yolks.
7. In two batches, fold the whipped egg whites into the chocolate base. Do not stir in.
8. Pour into the prepared pan and bake for 45 minutes or until puffed, golden brown and a toothpick comes out clean in the center.
9. Cool completely on a wire rack. When cool, run a knife around the edge of the pan to release the cake. Remove the outside ring and dust with confectioners' sugar.
10. Serve with whipped cream and fresh strawberries if desired.
So next time you see the Italian flag waving in the breeze, it may mean a little more than just a flag. It may mean "Let's have something Caprese!"
Ciao!
Liz ❤️
(As an Amazon Affiliate, I may receive a small compensation for any purchases you make while shopping on Amazon as a result of coming to Amazon through one of my links)
Comentários