To eat a good caprese, the most important thing is that the tomato and the mozzarella are not cold. I keep them for one hour at room temperature. It happens too often that the caprese is served right out of the fridge.
The freshness of the ingredients and a good extra virgin oil make the rest. Extra Virgin oils have a low percentage of acidity.
Ingredients for two: 1 fresh 08 oz mozzarella, 1 beefsteak tomato, basil, olive oil, salt and pepper.
Cut the mozzarella and the tomato in slices, wash the fresh basil, and then alternate the ingredients. Add oil, salt and pepper if you like.
Italians never use balsamic vinegar on caprese!
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