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Winter Caprese Salad Recipe

  • Ingredients: 24
  • Serves: 4
  • Prep: 10 min
  • Bake: 1 1/4 hr

Winter caprese salad with plum tomatoes, quartered lengthwise, extra-virgin olive oil, divided, basil leaves, thick, balsamic vinegar. To make this winter caprese salad for 4 persons you will need 10 min for preaparation and 1 1/4 hr for baking.

Ingredients

For anchovy sauce:

  • 1 stick unsalted butter, cut into pcs.
  • 4 flat anchovy fillets, finely chopped
  • 2 tbsps. drained capers, coarsely chopped
  • 2 tsps. fresh lemon juice
  • 2 tbsps. finely chopped flat-leaf parsley

For mozzarella in carozza:

  • 1 Italian loaf such as pane di casa
  • 1 ball salted fresh mozzarella, cut into 6 slices
  • 1 cup plus 3 tbsp. whole milk, divided
  • 1 cup fine dry bread crumbs
  • 4 large eggs
  • About 3 cups olive or vegetable oil

Beer batter:

  • 1 cup all purpose flour
  • 1/4 cup cornmeal
  • 1 tsp. salt
  • 1/4 tsp. paprika
  • 1 cup lager beer
  • Peanut oil

Garnish

  • 1 medium bunch fresh basil, stems removed

To serve:

  • Special equipment: 2 large baking sheets; parchment paper; aluminum foil

Directions

  1. Step 1 Toss tomatoes with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper. Roast tomatoes, cut sides up, in 1 layer in a 4-sided sheet pan until skins are wrinkled and beginning to brown on bottom, about 45 minutes.

    For this step you will need

  2. Step 2 Cut basil into very fine shreds. Arrange mozzarella and tomatoes on plates and sprinkle with basil.

    For this step you will need

Nutrition information

Calories 527 Carbohydrates 8 g (3%)
Fat 44 g (67%) Protein 26 g (53%)
Saturated Fat 17 g (87%) Sodium 719 mg (30%)
Polyunsaturated Fat 3 g Fiber 1 g (6%)
Monounsaturated Fat 21 g Cholesterol 90 mg (30%)
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Winter Caprese Salad Recipe

  • Ingredients: 30
  • Serves: 8

Winter caprese salad with plum tomatoes, cut lengthwise in half, extra-virgin olive oil, salt and freshly ground black pepper, cloves garlic, freshly grated parmigiano-reggiano, fresh basil leaves, plus a few leaves for garnish, pine nuts, buffalo mozzarella, cut into quarters.

Ingredients

  • 12 plum tomatoes, cut lengthwise in half
  • 1 1/2 cups extra-virgin olive oil
  • salt and freshly ground black pepper
  • 2 cloves garlic
  • 6 tbsps. freshly grated Parmigiano-Reggiano
  • 6 cups fresh basil leaves, plus a few leaves for garnish
  • 4 tbsps. pine nuts
  • 8 large bocconcini or 2 lb. buffalo mozzarella, cut into quarters

For corn soup

  • 1/2 cup finely chopped onion
  • 3 tbsps. unsalted butter
  • 1 box Cope’s toasted dried sweet corn
  • 1 cup heavy cream
  • 6 to 7 cups chicken stock or reduced-sodium chicken broth
  • 3 flat-leaf parsley sprigs
  • 1 thyme sprig
  • 2 Turkish bay leaves or 1 California
  • 4 black peppercorns

For mushrooms and shrimp

  • Equipment: cheesecloth; kitchen string

For frying

For dipping sauce

  • Special equipment: 2 large baking sheets; large saucepan or large nonstick skillet with tight-fitting lid; metal or bamboo steamer

For tomato coulis

For assembly

Directions

  1. Step 1 1. Preheat the oven to 200°F.
  2. Step 2 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.

    For this step you will need

  3. Step 3 3. Remove the tomatoes from the oven and let cool.
  4. Step 4 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
  5. Step 5 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded.

    For this step you will need

  6. Step 6 With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
  7. Step 7 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes.

    For this step you will need

  8. Step 8 Transfer to a plate to cool.
  9. Step 9 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella.
  10. Step 10 Sprinkle with the pine nuts and garnish with basil leaves.
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