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INSALATA CAPRESE

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INSALATA CAPRESE

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Ingredients

6 balls buffalo milk mozzarella approximate size a bit larger than a golf ball or if un-available, use bocconcini balls) sliced into 5-6 round pieces
6 roma tomatoes cut into equivalent thickness as cheese
fresh basil leaves for garnish
balsamic vinegar
extra virgin olive oil
sea salt flakes
pepper grinder
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    Cuisine:
    • Medium

    Ingredients

    Directions

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    This is in my mind the quintessential Italian salad; it even resembles the national flag. The red of luscious ripe tomatoes, the green of the fragrant basil, and the white of the bocconcini cheese. Still not Italian enough for you, well how about we top it off with a drizzle of balsamic and then a nice imported extra virgin olive oil.

    1. On a large flat plate (if sharing) start in the centre of the plate & lay one slice of tomato followed by one slice of cheese covering half the tomato and then followed by one leaf of basil covering half the cheese.
    2. Continue this pattern while spiralling out from the centre of the plate.
    3. Drizzle with balsamic vinegar and olive oil.
    4. Season with rubbed sea salt and fresh cracked pepper.
    1. If individually plated, follow the same order as above but stack the items in the centre of the plates (2 of each slices and leaves should suffice for a light first course).
    2. Finish by drizzling a little olive oil over the stacks and follow with a bit of balsamic vinegar, be sure to garnish around the stack with some of the olive oil onto the plate for visual appeal.
    3. Season with rubbed sea salt and fresh cracked pepper.

    Paul Hegeman

    Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age.

    Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels.

    He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.

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