A visit to Italy is a life-changing experience.
Stunning vistas, a compelling history, intricate and magnificent architecture,
Endless vineyards; warm, passionate … but unpretentious people.
And the food …
All this, and more, make Italy an unforgettable experience.
It sneaks under your skin; it nestles into your heart; it leaves an indelible impression on your palate.
My first Caprese Salad was crafted by sister Anna when we visited with her and her husband, Ken, at the exquisite Casa Forcellini (http://www.casaforcellini.com) in Northern Italy one summer. With a large platter as her canvas, she (as only Anna is able to do) created a red, white, and green masterpiece from generous cuts of juicy field tomatoes, and thick slices of fresh mozzarella di bufala … all artistically interlaced with full dark green leaves of fresh basil. Final brushstrokes were some drizzles of olive oil and dark lines of intensely aromatic balsamic vinegar …. With the twinkling lights of Cessole beyond and below us, and the rhythmic toll of a churchbell in the distance, Ken seats us at the upper terrazzo table, cracks open a bottle of Prosecco, and we toast …cin cin… as we mark the advent of the evening that awaits. … truly, a higher dimension of dining.
It is possible impossible to replicate a Caprese Salad here in North America. It will be similar, but it will not be the same. We just don’t make tomatoes like they do!
Tips for making a great Caprese Pasta Salad:
- An authentic Caprese Salad contains three ingredients: Fresh tomatoes, fresh mozzarella cheese, and fresh basil, with a simple drizzle of oil and balsamic as its dressing. Caprese Pasta Salad deviates slightly from this by adding some pasta and using a balsamic vinaigrette.
- Use a short-cut pasta, such as orecchiette, farfalle, or fusilli.
- Bocconcini mozzarella can be substituted if you cannot find mozzerella di bufala (buffalo mozzarella). Bocconcini comes in small ‘cocktail’ balls, or in ‘pearlette’ form; you can also purchase one large ball and cut it into small chunks.
- Pasta and fresh mozzarella have the beautiful capacity to absorb flavour if they are given sufficient time. If possible, cook the pasta and add a bit of dressing and the cheese a few hours ahead of time (or even the night before), adding the tomatoes and the basil at the last minute. It is very important to add the basil at the last minute …it will retain its flavour, but it will not appear as appetizing when it has been sitting in the vinaigrette for a length of time.
- Excellent-quality balsamic vinegar and extra virgin olive oil will enable the tomatoes, cheese, and basil to shine. If you do not have a good-quality balsamic vinegar, you may need to add a touch of honey or brown sugar to your vinaigrette.
… Buon Appetito!
Caprese Pasta Salad
Prep Time: 20 minutes Cooking Time: 10-12 minutes for pasta
Number of Servings: 4
Ingredients:
1 recipe of Balsamic Vinaigrette (recipe follows)
1 ½ cups (375 mL /150 g) short-cut pasta, making about 2 cups cooked
1 cup (250 mL/200g) soft fresh cheese (like bocconcini), cut into small cubes
1 ½ cups (375 mL /250 g) cherry or grape tomatoes, halved, or left whole if not too large
1 cup (250 mL) lightly packed fresh basil, thinly sliced, or torn into small pieces (leave small leaves whole)
Balsamic Vinaigrette Ingredients:
2 cloves of garlic, roughly chopped
¼ cup fresh basil leaves
1 teaspoon (5 mL) Dijon mustard
3 tablespoons (45 mL) balsamic vinegar
½ cup (125 mL) extra virgin olive oil
3/4 teaspoon (4 mL) Kosher Salt
Freshly ground black pepper
Method:
1. Start by making the vinaigrette: Place the 2 cloves of garlic, ¼ cup of basil leaves, Dijon mustard, and balsamic vinegar in the bowl of a food processor. Pulse a few times, or until all ingredients are finely chopped. Slowly drizzle in the olive oil and process briefly. Season with salt and pepper to taste. If you are not using a food processor, this can also be done by hand. Finely mince the garlic and basil leaves and place in a small bowl. Whisk in the mustard and vinegar; slowly drizzle in the olive oil.
2. Set vinaigrette aside as you prepared the other salad ingredients.
3. Cook pasta (al dente) in a large pot of boiling salted water – about 10-12 minutes.
4. Drain pasta; give it a quick rinse with cold water, and place cooked pasta in a bowl. Pour about ½ cup of vinaigrette over the warm pasta, and stir to combine.
5. Add the fresh mozzarella to the pasta – ensure that the pasta has cooled sufficiently so as not to ‘melt’ the cheese. It is okay if the pasta is a little warm.
6. Refrigerate the pasta-cheese mixture as you prepare the other salad ingredients.
7. Halve tomatoes, if necessary. Place in a salad bowl.
8. When the pasta mixture has sufficiently cooled … or when you are ready to serve the salad … add it to the tomatoes in the salad bowl.
9. Add some more vinaigrette – just enough to thoroughly coat the ingredients; stir to combine. You may not need all of the vinaigrette, so don’t add it all at one time.
10. Thinly slice, or tear, the basil …leave small leaves whole. Add the basil to the pasta-tomatoe mixture at the last minute.
11. Adjust seasonings; garnish with some extra basil leaves, and serve immediately.
