Food & Wine
Aug 31, 2008 05:00PM ● By Super Admin
Café Campanile
Appetizer:
Summer Heirloom Tomato salad with Bufala Mozzarella, Opal basil, sea salt and aged white balsamic vinegar
Preparation:
In a small saucepan, slowly reduce the balsamic vinegar by half; once cooled, pour into a squirt bottle and set aside.
In a small saucepan, boil salted water and blanch the basil leaves for five seconds, remove the basil and place in a salted ice bath. Squeeze the basil until it has no water content and place into a blender with the extra virgin olive oil. Blend for two minutes, strain through a cheesecloth and place in a squirt bottle, set aside.
Using the same pot with the salted water, core two of the tomatoes and score the bottom of each, making an “X” pattern. Place them into the boiling water for 10 seconds, then into the salted ice bath. Once cool, remove the skin from the tomatoes, cut in half and squeeze them to remove the seeds. Finally, cut them into half-inch cubes.
To serve:
Slice the tomatoes and Mozzarella into quarter-inch discs and arrange them on the perimeter of a plate, alternating tomatoes and the cheese. In the center of the plate, pile a stack of the chopped tomatoes, and dress them with the olive oil and balsamic. On top of the chopped tomatoes stack the basil micro greens. Lastly, dress the salad with the basil-infused oil and vinegar, and season with salt and pepper.
Wine Pairing:
2007 Chateau Bonnet Sauvignon Blanc
For more Wine Pairing Recipes, be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.
Appetizer:
Summer Heirloom Tomato salad with Bufala Mozzarella, Opal basil, sea salt and aged white balsamic vinegar
¼ cup of aged white balsamic vinegar
¼ cup of extra virgin olive oil
3-3oz balls of Mozzarella di Bufala
6 heirloom tomatoes
¼ cup of green basil leaves
1 bunch of Opal basil
1 cup of basil micro greens
Sea salt
Fresh cracked pepper
¼ cup of extra virgin olive oil
3-3oz balls of Mozzarella di Bufala
6 heirloom tomatoes
¼ cup of green basil leaves
1 bunch of Opal basil
1 cup of basil micro greens
Sea salt
Fresh cracked pepper
Preparation:
In a small saucepan, slowly reduce the balsamic vinegar by half; once cooled, pour into a squirt bottle and set aside.
In a small saucepan, boil salted water and blanch the basil leaves for five seconds, remove the basil and place in a salted ice bath. Squeeze the basil until it has no water content and place into a blender with the extra virgin olive oil. Blend for two minutes, strain through a cheesecloth and place in a squirt bottle, set aside.
Using the same pot with the salted water, core two of the tomatoes and score the bottom of each, making an “X” pattern. Place them into the boiling water for 10 seconds, then into the salted ice bath. Once cool, remove the skin from the tomatoes, cut in half and squeeze them to remove the seeds. Finally, cut them into half-inch cubes.
To serve:
Slice the tomatoes and Mozzarella into quarter-inch discs and arrange them on the perimeter of a plate, alternating tomatoes and the cheese. In the center of the plate, pile a stack of the chopped tomatoes, and dress them with the olive oil and balsamic. On top of the chopped tomatoes stack the basil micro greens. Lastly, dress the salad with the basil-infused oil and vinegar, and season with salt and pepper.
Wine Pairing:
2007 Chateau Bonnet Sauvignon Blanc
For more Wine Pairing Recipes, be sure to pick up this month's copy of FoothillStyle. Click on the "Get Your Copy" link on the bottom of this page for some of our newsstand locations. Or, to order a copy of this issue, please email Gloria Schroeder at [email protected], or call her at 916-988-9888 x116.