"Si, I know. I just put together the mozzarella di bufala, cherry tomatoes, oil, salt and Basil. In short, I did a caprese. But can a self-respecting food blog not having a full blown caprese? Impossible. And seeing as I've made changes but I didn't have the original, Here it is but in miniature, to eat in one bite. It just takes a little’ patience to compose the whole, given the size, but he is a irresistible finger food. The recipe I may not write it, is intuitive, but since I'm a perfectionist, Here she is…
Ingredients for 4 people (Recital 4 mini Capri to persons, but I suggest you double):
- 16 cherry tomatoes
- 150 grams of mozzarella di bufala Dop
- extra virgin olive oil as required
- salt to taste
- fresh basil as required
Wash the tomatoes and cut away the top Cap, then empty them with a teaspoon of vegetable water and seeds and put them in marinade for 15 minutes in a bowl with a little olive oil and salt. Meanwhile, make dice the mozzarella: measurements are approximate, I made them a little larger than necessary and, Once inserted but mozzarella in tomato, I have them trimmed with a knife.
Tomato mozzarella stick into each cube, even the edges with a knife. Put the Basil in a mortar and crush it with a little oil and a pinch of salt (If you haven't used the mini pimer mortar or blender) and garnish each tomato with a drop of basil pesto.
I've served on finger food spoons with a fresh basil leaf as decoration.
THE PAIRING: The caprese salad goes well with white wine. Preferably from Campania. Then we recommend a Terre del Volturno Igt produced with autochthonous grapes Pallagrello bianco, Ducal Castle company. The Pallagrello fan comes with scents of broom, citrus and vanilla; the taste is soft, tangy and fresh, with a good percentage alcohol (14,5% ABV.).