Tuesday, August 23, 2011

Tomato and mozzarella salad (insalata Caprese) (p. 169) and Baked fish fillets in white wine (p. 397)

Both of my parents are huge proponents of Tomato and mozzarella salad (insalata caprese) (p. 169). When my father and I went to Rome in 2003 he ordered caprese at every restaurant we ate at (I ordered tiramisu everywhere, so it was really only the middle of the meal that differed). I consider myself well-versed in caprese salad because it's a simple way to use tomatoes if you have an over-producing garden.

So when I noticed that my mother not only had a ball of mozzarella in the fridge but also a few nice tomatoes and some garden basil I know it would be the perfect dish to make.

I arranged slices of tomato and mozzarella on a plate. I sprinkled it with basil and drizzled olive oil over the top and it was finished:

It was every bit as simple and delicious as I expected it to be. The creaminess of the cheese, the tang of the tomato, and the spicy basil complemented each other perfectly. Caprese salad is summer on a plate.

Mom had defrosted fish so I decided to make Baked fish fillets in white wine (p. 397). I'll confess that I don't particularly like wine so I wasn't very excited about this recipe.

I took my fish fillets, laid them in a greased baking dish, and poured white wine over the top.

That's it.


That's the whole recipe.

I put the fish into the oven for a half hour, seasoned it with salt and pepper, and it was done:

Bland and boring (although very easy). The fish picked up strange floral notes from the wine, which I didn't like, and needed a lot more flavor. It wasn't bad enough not to eat but it certainly wasn't something I would make again.

Random trivia:
  • Insalata Caprese is traditionally made with buffalo mozzarella, which is made from the milk of the water buffalo (Wikipedia)
  • Caprese refers to the island of Capri, a place I really, really want to visit.

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