I am always in a mood for some Italian but after my recent cycling trip to Italy, I’ve been mostly cooking Italian themed. So I went to our local farmers’ market and I bought some lovely fresh mozzarella di buffala. Then I got some fresh basil as well. It was leading to a nice, big plate of caprese but alas… I was left with no tomatoes. They got sold out, I was “too late” as I was told. Apparently you can’t have a lie-in and the tomatoes on the same morning.
And caprese might be one of my favourite starters; usually when I visit a new Italian restaurant, arrabiata is a good dish to test it, their pizza and caprese. It says a lot about the restaurant and what sort of ingredients they use. It is such a simple dish – mozzarella di buffala, fresh basil, olive oil and tomatoes. The staple of Italian cuisine. Once I went to a restaurant in London where they served me caprese with dried basil… Needless to say, I haven’t been back ever since.
So I’m the last person to take out tomatoes out of ANY recipe but I really felt like a caprese today. And I also got these organic blood oranges from the market so I though – why not. Let’s give it a go. And it works perfectly. Flavours went really well.
Doesn’t get any easier that assembling a lovely caprese. It makes a lovely starter, or it can even be your main dish on a hot summer day. Che bontà!
- Mozzarella di bufala
- Sicilan blood oranges
- fresh basil leaves
- olive oil