The time has come again for that quintessential summer dish, the one I could relish eating every day, the reason I have scads of basil in my garden every year: Insalata Caprese, or salad made in the style of the isle of Capri (off Italy’s southwestern coast). I get even more excited about making this [...]
Continue reading about How Milking Buffaloes and the Island of Capri Are Connected
I’ve mentioned it before, but I’ll mention it again because it’s just too delicious to ignore: real-deal mozzarella cheese, made from buffalo milk. Like the fresh mozzarella made from cow’s milk, Italian mozzarella di bufalo is also a cheerful roundish knob of cheese that is packaged in its whey. (The whey is the cloudy liquid [...]
Continue reading about Waiting for the Buffaloes to Come Home
I’m sure you’ve had pizza a thousand times…and lasagne another thousand times…and you’ve probably sampled everything else on the menu at your favorite Italian restaurant…but have you ever had real mozzarella? I finally did last week. Turns out that real mozzarella goes far, far beyond a ball of fresh cheese in whey (the cloudy liquid [...]
Healthy substitutions strike again, this time in the name of one of America’s favorite comfort foods! I’ve reduced the amount of saturated fat in this recipe by using sharper-tasting Feta and naturally-lower-in-fat mozzarella in place of the traditional Cheddar. I will warn you, however, that this tastes quite a bit different than the orange variety–this [...]
Here’s a way to add crunch to your traditional caprese: add jicama! Ingredients Fresh mozzarella cheese, cubed or sliced Ripe tomato, in slices or chunks Fresh basil, cut into thin strips (chiffonade) Jicama, sliced Balsamic vinegar Olive or flaxseed oil salt & pepper to taste Combine all ingredients in a bowl and toss. If you’re [...]
