Fancy Caprese salad
Preparation time : 20 minutes
4 tomatoes ou 8 if small size.
one (ou 2) mozzarella Bufala Campana
a few basil leaves
extra-virgin olive oil
a few drops of Modena balsamic vinegar
other option with classic vinaigrette:
Isio 4 oil, cider vinegar, red wine vinegar, mustard.
Wash the tomatoes. Place the tomatoes on a cutting board. Slice regular slices but not to the end so the tomato holds in one piece. Delicately remove the hard center. Let it drain head down and do the same with the rest of the tomatoes. Cut the drained mozzarella into one centimeter thick slices. Insert one mozzarella slice between the tomato slices until you use all the mozzarella. Store in the refrigerator. When ready to serve slightly pour the olive oil on top of the tomatoes add pepper from the mill and spread a few drops of balsamic vinegar on top. When done finally chisel the basil and place on top of the tomato. This version is for the quality balsamic vinegar lovers. The picture I chose is the regular vinaigrette version. I also added fresh thyme, salt and pepper.
Good to know :
The term used for the real di Bufala Campana Mozzarella cheese is unfortunately also used for the ordinary di Bufala Mozzarella produced and industrialized from cow milk in many countries apart from Italy. The "Mozzarella di Bufala Campana" trademark and DOC status granted in 1993 only comes from buffalo milk and is manufactured under strict regulations in areas ranging from Rome in Lazio to Paestum, Campania and a production area near Foggia, Puglia. It's a fresh soft semi-elastic textured cheese belonging to " pasta filata" family. The process of making this cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. This cheese pairs with Beaujolais, Sauvignon blanc and white wine.
The real balsamic vinegar will be marked with "traditional" and/or DOC . It is an artisan product from Modena, in Italy and is made with grape must that is simmered to make a concentrate, allowed to ferment, then, for a minimum of 12 years, matured in barrels of progressively decreasing size, made with different woods in order to impart different flavors. The result is dark, rich and syrupy. It needs to be used very sparingly, it is very expensive.
What you will likely find at local grocery store combine grape must with wine vinegar. This vinegar is typically aged from 2 months to 3 years in large oak barrels. It is industrial made and it is more affordable. It is called "aceto balsamic di Modena".