Caprese

When I lived in Rome, the food in our cafeteria was less than wonderful. With one exception-- we were given one mozzarella di buffula ball with each meal. This began my obsession with the mild soft amazing cheese -- which was also perfectly smokey (not like silly American mozzarella made with cow's milk). So, when I started seeing caprese salads on menus throughout the city, I had to try it. Let me tell you. There is nothing in the world as perfect as layers of fresh tomatoes, sweet basil, and smokey mozzarella drizzled in olive oil. NOTHING. The dish screams Italia-- in part because it literally looks like an Italian flag! But also because it incorporates the most important flavors in most Italian cooking.

Making caprese at home will never even come close to the amazingness I experience in fair Roma, but sometimes you've just got to go for second best.

Sunday, I used my leftover mozzarella pearls, some fresh basil from my windowsill, and some grape tomatoes for a little bowl of heaven. I added olive oil and coarse sea salt on top-- and because I was feeling fancy I added a teeny bit of balsamic vinegar but this is by no means required for caprese-- and if you are going for gluten free, definitely omit this part!

After finishing I almost felt like I was back on Via Trionfale heading to find some gelato.

Ciao!