È estate (ancora per poco) e c'è voglia di semplicità, di ingredienti basilari e rigorosamente di qualità, di mangiare cose fresche, genuine e che non vadano cotte… "Te ne accorgi solo il 1° di settembre?" direte voi, e soprattutto dopo avervi ammorbato con sfogliatelle, peperoni ripieni e altre amenità?
Beh, sì, in effetti me ne sono accorta solo adesso… o meglio, questa consapevolezza era in nuce in me, ma aveva bisogno di essere rinfrescata dagli ingredienti giusti!
Così, quando mi sono trovata per le mani una bella confezione di bocconcini di mozzarella di bufala campana D.O.P giunta fresca fresca da Salerno (un souvenir post-vacanze graditissimo… altro che chincaglieria -alla quale comunque fatico a dire di no-: mozzarelle, signori miei, sono il regalo dell'estate!), pomodori maturati sulle piante nell'orticello casalingo (ce n'è voluta, eh, ma ce l'hanno fatta anche loro, finalmente), basilico del giardino e olio salentino, come potevo arrivare ad una conclusione diversa da una semplice e sempre ottima caprese?! Era impossibile giungere a diversa conclusione, mio caro Watson!
Questo perché, pur essendo la caprese una delle ricette più for dummies fra quelle for dummies, dal momento che potrebbe prepararla anche chi non fosse dotato di pollice opponibile (forse avrebbe qualche difficoltà in più a tagliare a fette gli ingredienti, ma alla fine ce la farebbe), la differenza in questa ricetta sta tutta nella qualità delle materie prime. Quindi, per gustarvi una vera e propria delizia, non risparmiate sugli ingredienti, e il palato vi ringrazierà.
INSALATA CAPRESE
Ingredienti (per 4 persone)
* 5 pomodori da insalata belli maturi e gustosi
* 8 bocconcini di mozzarella di bufala campana D.O.P (oppure di una buona mozzarella vaccina)
* sale q.b
* olio extra-vergine d'oliva q.b
* basilico fresco q.b
Procedimento
Lavate e mondate i pomodori, poi tagliate ognuno in 5 fette (io li taglio parallelamente al picciolo, così da escludere poi la parte con quest'ultimo) e sistemate le fette ottenute su un piatto da portata.
Sgocciolate i bocconcini di mozzarella e tagliate ognuno in 3, massimo 4 fette (la mozzarella di bufala è molto morbida e ricca di latte: se la tagliate in più fette, rischierà di rompersi), e sistemate una fetta di mozzarella sopra ogni fetta di pomodoro.
Salate, condite con olio extra-vergine di oliva a piacere e guarnite con del basilico fresco (chi vorrà mangiare una foglia di basilico insieme a pomodoro e mozzarella si gusterà qualcosa di splendido, ma chi non volesse non dovrà passare ore a scartarlo dal piatto) o, se preferite, con dell'origano.
*sbav* me la sogno qui la bufala 🙁
un accorgimento che uso quando ho la mozzarella VERA: il sale lo metto sui pomodori, che si insaporiscono e l’ olio sopra, che la mozzarella e’ buona gia’ di suo, il sale per me ne rovina il gusto unico 😉
Eh, lo so che quello sarebbe il procedimento corretto.. ma io ho due scusanti:
1. Ho messo appena appena un pizzico di sale, visto che la bufala è già bella saporita di suo
2. Mi piace sentire scricchiolare il sale sotto i denti (visto che ne uso così poco, fa effetto sorpresa).. lo so, c’ho problemi!! 😀
Ciao Giulia!
Finalmente ritorno da queste parti :)))
Per quanto, come dici tu, sia una ricetta for dummies, la caprese è una delle cose più buona che possa esistere per l’estate (e per me sarebbe perfetta anche in inverno se non fosse per l’assenza dei pomodori).
Te ne rubo una fettina e ti mando un abbraccio!
Ciao Tery!
Che bello ritrovarti su questi schermi (ma è più bello ritrovarti sui tuoi di schermi… beh, insomma, tutti e due è meglio :P).
Ricetta assolutamente for dummies, ma credo la migliore che si possa fare con una mozzarella degna di tale nome e dei pomodori maturi e succosi!
Un abbraccio a te… bentornata!
Giulia, ma cosa diciiiiiiii! E’ bello ritrovarsi anche qui! e aggiungerei, l’importante è potersi ritrovare! Speriamo prima o poi anche dal vivo 😉
Su quello non posso che concordare… l’importante è ritrovarsi! E non dispero nemmeno sull’incontro live (ovviamente cibo-pilotato), che non siamo nemmeno troppo lontane 🙂
:DDD Allora speriamo di riuscire a conoscerci presto! 😀
un bacione!
Speriamo sì! 🙂
Qui nelle Marche è ancora estate piena!!!! Questo post è un’ode ai buoni prodotti. UIn evergreen 😀
Io al momento sono in Liguria e sono riuscita a godermi solo delle mezze giornate di sole e mare… mentre mi dicono che a Torino è tornato un “bel” caldo appiccicoso… ti saprò dire domani :S
Al limite mi godrò il ricordo di questa caprese e mangerò una granita 😀
Buuuongiorno! Eccomi qui a rileggerti e vedo che ho alcuni post da recuperare. AH! la caprese che bontà e hai ragione,servono gli ingredienti giusti! Sai quando sono tornata dal brasile cosa ho mangiato per prima cosa messo piede in Italia? La mozzarella, eh si! Anche lei mi è mancata tantissimo.
Un bacione bella
Eggggggià, non è che qui stiamo a dare lo smalto ai giaguari! Si posta, si posta (anche se, a dire la verità, un po’ pochino)!
Guarda, fra la normale caprese a cui sono abituata (già comunque di qualità buona) e questa c’era davvero un abisso… quando addenti una di quelle bianche meraviglie campane il mondo ti sorride, e non fatico a credere che sia stata la prima cosa che hai mangiato tornata in Italia e per quale motivo!
Attendo i tuoi racconti brasiliani! Un bacione!
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