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Not for cartoon-living begging pieces of shit предлагащи хамерикански пластелинени рецепти през зимата ... с грапа. Ето ти рецептата:
The Perfect Insalata Caprese
Having lived in Italy and spent part of every year there, I am wary of what usually passes for Italian cooking in this country. In spite of the “upgrading” of Italian restaurants in the past decade or so it is clear that genuine Italian dishes are produced in few, if any, of even our most highly touted Italian restaurants. The problem seems to be two-fold: first, professional chefs are reluctant to leave an authentic traditional dish alone, even though the finest Italian cooking is either home or country cooking. Second, most Americans (тука иде реч за Урко) are rarely prepared to accept the dishes in their original form; they seem to demand some kind of special elaboration to justify eating out, and restaurateurs are happy to oblige them in order to validate the frequently high prices required for these elaborations.
Let me illustrate with a traditional genuine Neapolitan dish (from the island of Capri): Insalata Caprese. This is an essentially simple but incredibly delicious dish when made properly. But, oh, the versions I have seen here! Tiny rubbery pellets of soggy so-called mozzarella soak for long periods in a chopped “basil-champagne vinaigrette,” resulting in a greenish mess that resembles the unmentionable. Or versions with rubbery, yellow supermarket mozzarella, pink, wooly tomatoes, and nameless oil. Or topped with the currently trendy Balsamic vinegar, not to mention the equally trendy sun-dried tomatoes, neither of which is used in Italy as promiscuously as here.
Properly made Insalata Caprese is one of the simplest and most delicious of dishes. It requires only the right ingredients and the right season. The season first. This is basically a summer dish from which follow the ingredients: it should be made only with local vine-ripened tomatoes that are red, juicy and flavorful but not overly soft, and preferably unrefrigerated or only minimally so.
The next ingredient should be truly fragrant, flavorful young basil: green basil grown in the earth and sun, not the hydroponically grown giant leaf variety which has little flavor. The next essential ingredient is good quality fresh, moist mozzarella. Ideally, this would be the true mozzarella di bufala, a specialty of the Naples region, but this is rather expensive even in Italy and available here, via air, only in specialty urban markets. Good fresh cow's milk mozzarella (called Fior di latte) does just as well. Never use the yellow plastic-sheathed supermarket variety! Finally, you need genuine extra-virgin olive oil and only olive oil, the best you can afford.
Slice the fresh mozzarella into discs of moderate thickness and alternate them on a platter (or on individual plates if you are doing individual portions) with sliced discs of the ripe tomatoes, overlapping for effect. Tear a good bunch of fresh, fragrant basil leaves and sprinkle liberally over the slices. Add salt and freshly ground pepper to taste. Then, just before serving, drizzle on some excellent extra-virgin olive oil. Insalata Caprese should never be allowed to sit in oil for any length of time and become soggy. And no vinegar of any kind goes on Insalata Caprese!
On Capri itself I have enjoyed the following variations: a good quantity of fresh young arugula (rughetta or rucola, as it is called in the area, where the variety is closer to what we call wild arugula) instead of basil; a combination of fresh basil and fresh (not dried) oregano. With good quality fresh bread and a glass of crisp, cool or slightly chilled white wine - such as Lacryma Christi Bianco or, if you can find it, the latest vintage of Capri Bianco - this makes an excellent summer lunch or, in a small portion, an ideal first course for a summer meal.
by Al Cirillo
Никви "1-2 тънки ивици босилек" от тубичка, никакъв оцет, никаква грапа. Това само дебил или човек с лош вкус в устата ще ти го предложи.
Моят съвет - нищо не може да се сравни с летните градински домати, затова не се хаби да пробваш тази салата сега - освен (още веднъж) ако не я направиш по рецептата на Урко. Това си е лятна салата за бяло вино ... зимата българите пием ракиджосата с трушии, печени чушки и други зимнинки - не летни салата. Това е.
Kein Trink Wasser
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Хънтъ, инглиз разумьеш? Insalata Caprese for real. [re: Haunter™]
