Comments on: Insalata Caprese http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/ You Have To Eat, So Learn To Cook & Eat Well Thu, 09 Feb 2012 00:18:16 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: JC http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/comment-page-1/#comment-102875 JC Mon, 05 Jul 2010 01:16:09 +0000 http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/#comment-102875 We have spent a lot of time vacationing in Lucca, Tuscany. We frequent a sun drehcned restaurant called 'Prosciutto e Melone ' just outside the Anfiteatro. We always order Caprese salad with Mozzarella di Bufala. Oh Man! What a treat! The tomatoes are always red, ripe and juicy. They bring out the Balsamic vinegar for us to drizzle on the salad. We are in heaven! Now, pair that with the crisp, tart, house white wine and you have a fabulous meal! For us, the key to the whole dish is that they don't overly chill the ingredients. Slightly chilled or room temp brings out all the wonderful flavors. We Americans tend to eat most of our foods fresh from the fridge. Food that is too cold kills the flavors. Let them warm a bit, and the flavors come alive. We vote yes on Balsamico! <em>Hi JC, thank you for sharing your experience and agreeing with Balsamico. - RG</em> We have spent a lot of time vacationing in Lucca, Tuscany. We frequent a sun drehcned restaurant called ‘Prosciutto e Melone ‘ just outside the Anfiteatro. We always order Caprese salad with Mozzarella di Bufala. Oh Man! What a treat! The tomatoes are always red, ripe and juicy. They bring out the Balsamic vinegar for us to drizzle on the salad. We are in heaven! Now, pair that with the crisp, tart, house white wine and you have a fabulous meal! For us, the key to the whole dish is that they don’t overly chill the ingredients. Slightly chilled or room temp brings out all the wonderful flavors. We Americans tend to eat most of our foods fresh from the fridge. Food that is too cold kills the flavors. Let them warm a bit, and the flavors come alive. We vote yes on Balsamico!

Hi JC, thank you for sharing your experience and agreeing with Balsamico. - RG

]]> By: MC http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/comment-page-1/#comment-89797 MC Thu, 31 Dec 2009 21:38:14 +0000 http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/#comment-89797 I don't like to use vinegar on mine but sometimes I flavor the oil with garlic. To do this, I put a good amount of oil in a small skillet and slice up a bunch if garlic cloves. Combine the garlic and olive oil over low heat until the garlic is turning golden brow. Remove the garlic from the pan and let it drain on a plate with some paper towels. The garlic chips taste great and are a nice garnish. The infused oil is outstanding and s a versatile addition to many dishes. I don’t like to use vinegar on mine but sometimes I flavor the oil with garlic. To do this, I put a good amount of oil in a small skillet and slice up a bunch if garlic cloves. Combine the garlic and olive oil over low heat until the garlic is turning golden brow. Remove the garlic from the pan and let it drain on a plate with some paper towels. The garlic chips taste great and are a nice garnish. The infused oil is outstanding and s a versatile addition to many dishes.

]]> By: jack roberts http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/comment-page-1/#comment-84199 jack roberts Sat, 12 Sep 2009 17:55:03 +0000 http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/#comment-84199 Hey, the recipe is good, however I have to agree with the Balsamic vinegar, but I like to kick it up a couple of notches and alternately stack the tomato slices and cheese vertically and make a tower then drizzle it with a balsamic reduction sauce and pesto.It is always a big hit. Hey, the recipe is good, however I have to agree with the Balsamic vinegar, but I like to kick it up a couple of notches and alternately stack the tomato slices and cheese vertically and make a tower then drizzle it with a balsamic reduction sauce and pesto.It is always a big hit.

]]> By: RG http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/comment-page-1/#comment-82383 RG Tue, 04 Aug 2009 12:42:34 +0000 http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/#comment-82383 Hi Erin, hope you enjoyed your Avalon experience. What will you use as a substitute for vinegar. I think the tomatoes and mozzarella need some form of acidity besides that from the tomato. Hi Erin, hope you enjoyed your Avalon experience. What will you use as a substitute for vinegar. I think the tomatoes and mozzarella need some form of acidity besides that from the tomato.

]]> By: Erin http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/comment-page-1/#comment-82343 Erin Mon, 03 Aug 2009 15:36:09 +0000 http://www.reluctantgourmet.com/blog/ingredients/insalata-caprese/#comment-82343 Funny. We too were vacationing in Avalon when I stumbled upon your article. Something about the beach and the summer sun make me crave Insalata Caprese! Cannot wait to try your recipe! (Without vinegar) Funny. We too were vacationing in Avalon when I stumbled upon your article. Something about the beach and the summer sun make me crave Insalata Caprese!

Cannot wait to try your recipe! (Without vinegar)

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