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Caprese salad

Caprese salad


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Very easy to make and very good. If I received mozzarella I said I would try it too!

  • mozzarella
  • tomatoes
  • basil
  • olive oil
  • pepper
  • salt

Servings: -

Preparation time: less than 15 minutes

HOW TO PREPARE THE RECIPE Caprese Salad:

The mozzarella is cut into slices.

Tomatoes are cut into rounds and the ends are not used.

Alternately place a slice of mozzarella and a slice of tomato.

Sprinkle with salt, pepper and basil. It was better with green basil but I forgot to take it from the market.

Put olive oil and it is ready.

I made it in the shape of a tower. I found it more interesting.

Good appetite!


Caprese salad

Caprese salad is a classic, a recipe present in any restaurant menu. It is eaten in summer, because then there are tasty tomatoes. If you see in the picture from the menu perfectly round, white slices, leave the restaurant. You will receive a salad with & # 8220mozzarella & # 8221 of vegetable oil, tasteless tomatoes and dried herbs on top.

Caprese = buffalo mozzarella (if you are not pretentious any whey mozzarella) + large, juicy, tasty tomatoes and a sauce made in mortar, from a clove of garlic, real sea salt, basil, olive oil (if mozzarella does not is even the best, you can also use a pesto sauce, which includes parmesan and pine buds).

I would like to explain more but I don't have what, it is so simple & # 8230

PS In winter, if you have a great appetite, use cherry tomatoes. But carol and taste, until you find some tasty. Last winter, 2017/2018, in a famous supermarket chain, they cost 40 ron / kg. No comment, but if you want something good, 10 tomatoes with a tomato taste better than a kg of tomato-shaped red cucumber & # 8230


CAPRESE SALAD I Recipes + Video

Hello dear lusts. Today I prepared CAPRESE SALAD. It is colorful, fresh and delicious. It prepares very quickly and you need few ingredients. I hope you enjoy this recipe. I wish you a tasty day and good appetite!

Ingredient:

  • 6 medium-sized tomatoes
  • 2 mozzarella bulbs of 100 gr
  • ½ link & # 8211 Fresh basil
  • 2 tablespoons - balsamic vinegar cream
  • 2 tablespoons olive oil
  • ½ teaspoon - herbs of Provence
  • Salt

Method of preparation:

  1. Cut the tomatoes and mozzarella into rounds. Sprinkle the base of the tray with balsamic vinegar cream. Arrange a slice of tomato in the shape of a fan, a slice of mozzarella and a basil leaf on top of it, the same way until you fill the plate.
  2. Season with a little salt, herbs of Provence and sprinkle with olive oil. Serve the salad immediately.
If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood

Caprese salad with ham

Caprese Salad or “Caprese Salad” is a salad of Italian origin, but which has become famous all over the world! It is a delicious, simple salad that is prepared from several ingredients. For caprese salad we need tasty tomatoes, extra virgin olive oil and fresh basil. It is a perfect salad for summer, when the tomatoes are in high season and are tasty. However, you can also prepare it in winter, if you find tasty tomatoes at the store. It's a wonderful appetizer! Caprese salad is native to Capri Island, perfect for a summer lunch or dinner. You can season it with basil pesto or balsamic vinegar. If you liked this video recipe and would like to see others like it, please subscribe to my YouTube channel.

Ingredients Caprese salad with ham:

  • 250 g fresh mozzarella
  • 2 tomatoes
  • 70 g raw ham
  • fresh basil
  • olive oil
  • pepper
  • balsamic vinegar cream (optional)

We wash the tomatoes. We cut the mozzarella into suitable slices. We cut the tomatoes into slices of the same thickness as the mozzarella slices. We place them on a plate, we put prosciutto in half, then on the edge the slices of tomatoes with the mozzarella ones - see video. Sprinkle with salt (preferably- I chose not to add salt, because it is salted prosciutto). Garnish with fresh basil leaves, pepper, sprinkle generously with a good olive oil, extra virgin and preferably with balsamic vinegar cream.

If you'd like to see more delicious recipes, I invite you to subscribe to my YouTube Channel.


Caprese salad

Caprese salad is a classic, a recipe present in any restaurant menu. It is eaten in summer, because then there are tasty tomatoes. If you see in the picture from the menu perfectly round, white slices, leave the restaurant. You will receive a salad with & # 8220mozzarella & # 8221 of vegetable oil, tasteless tomatoes and dried herbs on top.

Caprese = buffalo mozzarella (if you are not pretentious any whey mozzarella) + large, juicy, tasty tomatoes and a sauce made in mortar, from a clove of garlic, real sea salt, basil, olive oil (if mozzarella does not is even the best, you can also use a pesto sauce, which includes parmesan and pine buds).

I would like to explain more but I don't have what, it is so simple & # 8230

PS In winter, if you have a great appetite, use cherry tomatoes. But carol and taste, until you find some tasty. Last winter, 2017/2018, in a famous supermarket chain, they cost 40 ron / kg. No comment, but if you want something good, 10 tomatoes with a tomato taste better than a kg of tomato-shaped red cucumber & # 8230


  • 125 gr of mozzarella
  • a medium tomato
  • 2 tablespoons extra virgin olive oil
  • 5-6 basil leaves
  • salt

Drain the mozzarella from the whey and cut it into 4 slices. Wash the tomato and wipe it with water, slice it and then place the two ingredients alternating them. Place the basil leaves between them, sprinkle with oil and lightly salt.
If you want more salad, double the quantities and for an intense basil aroma, break the leaves into small pieces by hand or chop them with a ceramic knife. Serve immediately.

Good job and good appetite!

A selection of salad recipes can be found here.

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Useful tips for the recipe for Caprese Pasta Salad:

  • you can prepare the recipe in time, in fact it is really recommended to do it! The longer the salad stays in the refrigerator, preferably overnight, the better the flavors blend. In addition, who doesn't like a cold mozzarella, marinated with everything.
  • It is important to use durum wheat pasta, and I recommend Baneasa Pasta. Why durum wheat pasta? Because we want the pasta to keep its shape very well when cooked and to look good in the salad.

  • Especially if you prepare the salad a day before serving, it is very important to boil the pasta of durum wheat al dente.
  • For this recipe you can use any of the short pasta 100% durum wheat from Baneasa Easter: fussili, tricolor fussili, penne, integral penne, farfalle.
  • It is a very versatile recipe and easy to adapt to your tastes! You can add diced chicken to roast, pan-fried shrimp but also other vegetables you like: eggplant cubes, broccoli or cauliflower bunches, avocado cubes, etc.

Ingredients for 8 servings of Caprese Pasta Salad

  • 50g fresh basil
  • 3-4 cloves of garlic
  • 100ml extra virgin olive oil
  • 50ml lemon juice
  • 2 tablespoons honey
  • spoon red onion
  • 500g hard wheat butterfly Paste Baneasa
  • 300g cherry red tomatoes
  • a small red onion
  • 400g mini-mozzarella
  • 50g basil leaves

We prepare the dressing for the salad: we put in a food processor all the ingredients from the list, up to the butterflies: olive oil, fresh basil, lemon juice, honey, salt, pepper, onion. Stir until we have a homogeneous dressing. Onions are optional and you can omit them if you don't like their taste.

Boil 5 liters of salted water. When the water boils, add the pasta and boil them according to the instructions on the package, so that it is al dente. Drain them very well and rinse them under running cold water. Pasta is rinsed only when we use it for cold salad, never when we use it for pasta with sauce.

Drain the mozzarella, wash the tomatoes and cut them in half. Finely chop the onion, finely chop the basil leaves.

Above all, pour the prepared dressing and mix very well. Let the salad cool and cover the bowl.

Let the caprese salad with pasta for at least 2-3 hours in the cold, preferably overnight, so that all the flavors are more intense. You can prepare it in the evening for lunch the next day, you can easily transport it to the office in the casserole and, why not, to the green grass, being a wonderful garnish with a barbecue.

May you be the best, dear gospo! If you try the recipe, leave me a comment here or on Teo’s Kitchen Facebook page! I am very happy when you show me how your recipes turn out! I'm waiting for you in Gospo-Divelor Group, where we exchange recipes and have a beautiful and friendly community! ♥


Caprese salad

Caprese salad is a classic, a recipe present in any restaurant menu. It is eaten in summer, because then there are tasty tomatoes. If you see in the picture from the menu perfectly round, white slices, leave the restaurant. You will receive a salad with & # 8220mozzarella & # 8221 of vegetable oil, tasteless tomatoes and dried herbs on top.

Caprese = buffalo mozzarella (if you are not pretentious any whey mozzarella) + large, juicy, tasty tomatoes and a sauce made in mortar, from a clove of garlic, real sea salt, basil, olive oil (if mozzarella does not is even the best, you can also use a pesto sauce, which includes parmesan and pine buds).

I would like to explain more but I don't have what, it is so simple & # 8230

PS In winter, if you have a great appetite, use cherry tomatoes. But carol and taste, until you find some tasty. Last winter, 2017/2018, in a famous supermarket chain, they cost 40 ron / kg. No comment, but if you want something good, 10 tomatoes with a tomato taste better than a kg of tomato-shaped red cucumber & # 8230


  • 250 g mozzarella - 2 bile,
  • 3 large ripe tomatoes,
  • 10 - 12 large basil leaves,
  • 2-3 tablespoons extra virgin olive oil,
  • 1/4 teaspoon dried oregano,
  • sea ​​salt.

  • Cut the mozzarella balls into slices about 1/2 cm thick.
    Wash the tomatoes and cut them like mozzarella into slices about 1/2 cm thick, keep only the slices in the middle, discard the ends.
    Wash the basil leaves.
    On 2 plates we intersperse the tomato slices with the mozzarella ones.
    Garnish with basil leaves.
    Sprinkle with dried oregano and season with salt.
    Sprinkle everything with olive oil.

Serve with toast.
Good appetite!



Comments:

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  5. Filmer

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