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 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.
- 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.