how to make CAPRESE SALAD
Caprese salad, the Italian flag on a plate and one of the top 10 Italian dishes globally – I’m not arguing with that! A caprese salad is made up of the freshest, sweetest tomatoes you can find, aromatic basil and of course, luscious slices of mozzarella cheese all drizzled with the finest extra virgin olive oil. It is sooo simple but there are a few important steps to follow which make ALL the difference when combining these three key ingredients.
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how to make CAPRESE SALAD
Tomato Ricotta Pasta uses passata, basil, and fresh ricotta to create a creamy sauce with a flavour that is surprisingly addictive! If you have some ricotta in the fridge, cook this up instead of a plan tomato sauce. The taste of this dish takes me back to my teenage years and it’s so quick and simple, you can make it up at any time of the day – for one or many!
Mozzarella in carrozza is a Southern Italian version (and yes probably the original), born in Naples. It is crispy on the outside with a delicious, melty, stringy mozzarella inside. Irresistible is an absolute understatement for the cheesiest, savoury treat you can imagine. Plus it can be made in no time and with just a few key ingredients. Artisan bread, an egg/flour coating, and high-quality mozzarella cheese are the secret to making this Neapolitan street food that will satisfy all of your senses. Hungry yet?
GARLIC BREAD RECIPE:
The origins of garlic bread aren’t very well-known, but what I do know is the popularity of this dish is remarkable across the world! When you look at the basics, it’s similar to a bruschetta so I invite you to try my authentic Italian variation of garlic bread which is all about a delicious creamy paste, smothered on crispy golden ciabatta bread. What would I call it? Bruschetta aglio e oilio and it is absolutely, positively DIVINE!
Four cheese pasta is even creamier than carbonara and cacio e pepe! (Who thought that could be possible?!) So if you’re a fan of those dishes then this is a MUST-HAVE! Combining four different cheeses with Gorgonzola as the hero, the only thing you really need to prep is a handful of walnuts – and that’s to garnish at the end! This could be my new favourite pasta – and it couldn’t be easier to make! What cheese are you going to use?
Italian grilled eggplants are rich and fragrant thanks to the authentic balsamic vinegar in the dressing along with just the right amount of garlic char from the grill. This dish is an absolute crowd-pleaser and can be served as an antipasto, alongside a main or even inside your next panino…mmmm are you drooling yet?
Scallop Pasta has just a few ingredients but once mixed together they are simply the perfect pairing – imagine it: cherry tomatoes, parsley, lemon zest, garlic and chilli, then add the hero of the dish, fresh scallops, lightly seared and bursting with flavour. If you’re unsure where to start with cooking seafood, this is the ideal dish – super easy but exploding with aromas of the mediterranean. Y-U-M.
Pasta with Breadcrumbs – or pasta ca muddica is the answer when you have stale bread and don’t want it to go to waste! This Sicilian dish was created because every leftover ingredient always gets used in Italian cooking – and especially in Nonna’s kitchen. Many classic recipes were invented this way! Try pasta ca muddica, which is my golden crispy alternative to topping your pasta with cheese… you may have just found a new mid-week favourite.
Strawberry Panna Cotta is one of the most popular Italian desserts on the planet but so many people wait to order it at a restaurant instead of making it at home – do you realise it’s actually really easy to create? Try my vanilla flavoured panna cotta recipe topped with homemade strawberry coulis and never order it from a menu again!
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