Great article today in The San Francisco Chronicle about insalata caprese. Or, rather, what a caprese is not.
It does NOT have vinegar and especially not balsamic vinegar.
There are only five ingredients: tomatoes, basil, extra-virgin olive oil, mozzarella and salt. That's it. That is the classic dish.
No vinegar is added, because Italians tend to eat their tomatoes a little less ripe than Americans. The tomatoes already have tartness which then contrasts with the soft, creamy cheese.
My biggest pet peeve is when the salad is served cold. Mozzarella and tomatoes are so much better at room temperature. That's the way to appreciate their full, fresh flavor. Refrigeration deadens the taste.
I have had burrata - a creamier mozzarella - served cold in restaurants and it's always a big disappointment.
Why bother serving the cheese if you're not going to do it properly?
1 comment:
You post the proper way to serve it, and I like it equally both styles, however after drizzling Balsmic on it one time I was hooked.
DiBruno's cheese shop at the Italian Market in Philly has some of the best Balsamic you'll ever taste.
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