Mozzato Salad Aka Caprese Recipes

MOZZATO SALAD (AKA CAPRESE)

Steps:

• Alternate tomato slice, cheese slice, and basil leaf on platter.
• Garnish with extra leaves and then drizzle with olive oil, salt, pepper and balsamic vinegar.

CAPRESE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Gently stir in the tomatoes, cheese and basil., In a small bowl, whisk the remaining ingredients. Drizzle over salad and toss to coat. Refrigerate until serving.

FRIED TOMATILLO CAPRESE STACKS

Steps:

• Fried Tomatillos:.
• In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together.
• Pour the buttermilk into a separate bowl and season with salt and pepper.
• Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.
• Place a large cast iron skillet over medium heat and coat with the oil.
• When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.
• Carefully remove the tomatoes and drain on paper towels.
• Create the Salad Stacks:.
• Cut mozzarella into slices (the same thickness as your tomatillos, about 1/2 an inch). Then, using a round biscuit cutter, trim the edges of the cheese to make perfect disks.
• Slice your cherry tomatoes into quarters.
• Start your salad stacks (you'll need 3 slices of fried tomatillos and 2 slices of cheese for each stack). Layer in the following order: tomatillos, mozzarella, basil, tomatillo, mozzarella, basil, tomatillo. Repeat until you've used all your tomatillos and cheese.
• Top each stack with cherry tomatoes, basil and balsamic glaze. Serve while warm.

MOZZA "CAPRESE"

Steps:

• Assemble salad: Cut the burrata into equal segments and place the segments cut side up on each of six plates. Spoon 1 tablespoon of pesto over each portion of cheese. Use the scissors to cut the tomato vines as necessary, dividing the tomatoes into six clusters, and place one cluster atop each serving of cheese. Garnish each plate with fresh basil and sprinkle with sea salt before serving.
• Add the pine nuts, grated garlic, and salt to a mortar; gently pound with pestle until a course paste forms. Chop the basil leaves, add them to the mortar, and continue to pound and grind until the basil is integrated with the pine nut mixture. Stir in the lemon zest and slowly drizzle in the olive oil while gently pounding the mixture. Add the lemon juice and cheese. Taste for seasoning and add more salt of lemon juice if desire.
• Tomatoes: Adjust the oven rack to the centre position and preheat the oven to 300 F. Keeping the tomatoes attached to the vine, gently place them on a wire rack fitted in a rimmed baking sheet. Drizzle the olive oil on the tomatoes, then sprinkle with salt. Roast until the skins are shriveled but the tomatoes are still plump, about 1½ hours. Remove from the oven and allow to cool to room temperature.

THE BEST CAPRESE SALAD

Steps:

• Arrange tomato slices, mozzarella slices, and basil leaves on a serving plate, alternating between them. Drizzle with olive oil and sprinkle with salt and pepper.

TAMI'S TRI COLOR CAPRESE SALAD

Steps:

• on a large platter start layering tomato , whole basil leaf cheese slice then repeat in rows up and down the platter.
• sprinkle with shaved shallots (to taste).
• drizzle with balsamic and olive oil.
• sprinkle with salt and pepper to taste.