Caprese Tower Salad (A Must for Summer Entertaining)

What a happy day it is when I'm talking about one of my most favorite foods on this earth.  Fresh buffalo milk mozzarella (mozzarella di bufala) is one of the most glorious tastes and sensations you could ever hope to enjoy.  It is an ingredient that stands alone and is second to none. It cannot be substituted with a different product and be expected to achieve the same eye-closing results.  If all you have or feel like buying is cow's milk mozzarella, this salad will only satisfy slightly, and it will not be nearly as luscious.  Please trust me.  There is no comparison.  And if you are going to the trouble of preparing a salad like this, then there is absolutely no reason to skimp on any of the ingredients.  This one takes some of your time to prepare (maybe 30-45 minutes), but the end results will be glorious.  It calls for using six hollowed-out tomato paste cans.  (I've found this is a spectacular way to prepare salads, as the presentation on the plate is gorgeous.  Save the molds for future salads and you can come up with endless ideas of layering different ingredients together.)  The combination of flavors here are the perfect mix of delicate and bold.  If you want something beautiful, delicious and memorable, then please, go get the finest ingredients, roll up your sleeves and have a go at this slightly new twist on an Italian classic.

Note:  You might be wondering what to do with the tomato paste that has to be emptied out of the cans.  If you're not planning on using it right away, simply freeze the tomato paste in individual zip-lock bags. 

Caprese Tower Salad with Tomatoes, Grilled Zucchini, Grilled Asparagus,  Buffalo Milk Mozzarella and Spinach-Basil Pesto


Serves 6

Ingredients:

Tomatoes -

3 large ripe tomatoes, cut into ½” dice or 1 pint grape tomatoes, cut into quarters
1 Tbsp. extra-virgin olive oil

In a medium bowl toss tomatoes with the extra virgin olive oil and a little salt.

Zucchini -

2 small to medium green zucchini, ends trimmed and sliced lengthwise into 1/2" slices

2 small to medium yellow zucchini, ends trimmed and sliced lengthwise into 1/2" slices

Extra-virgin olive oil

1/3 cup freshly grated Parmigiano-Reggiano

Heat grill to medium-high (alternately, use a grill pan and heat on stove-top).  Brush zucchini with a little olive oil and grill on each side for about 2 minutes.  Remove from grill and sprinkle with some of the grated parmesan.  Cut into bite size pieces and place in a medium bowl.

Asparagus -

1 bunch of asparagus, wood stalks removed

Extra-virgin olive oil

Freshly squeezed lemon juice

Kosher salt and freshly ground black pepper

Drizzle asparagus with some olive oil and place on hot grill or hot grill pan.  Grill about 4 minutes on each side.  Remove from grill and drizzle with a bit more olive oil and a touch of lemon juice.  Lightly season with salt & pepper.  Cut into ½” pieces and place in a medium bowl.

Cheese:

2 8-oz. balls fresh buffalo milk mozzarella (mozzarella di bufala), drained well and cut into ½” dice

Spinach-Basil Pesto -

2 cups baby spinach

1 cup fresh basil

1/3 cup pine nuts, lightly toasted

2 garlic cloves

1/3 cup extra virgin olive oil

¼  cup freshly grated Parmigiano-Reggiano

Kosher salt and freshly ground black pepper

Place first 4 ingredients in bowl of food processor and process until coarsely chopped.  Slowly add olive oil through feed tube until fully combined.  Transfer to medium bowl and stir in cheese and salt and pepper to taste.

Assembly:

Clean out 6 small tomato paste cans and remove both top and bottom ends.  Place tomato paste cans on a clean baking sheet.  Make salads by placing 1 Tbsp. of the tomatoes in the bottom of a hollowed-out can, then place 1 Tbsp. of the zucchini, then 1 Tbsp. of the asparagus, 1 Tbsp of the mozzarella and 2 teaspoons of the pesto.  Gently press down on the layers with the back of a teaspoon so that everything slightly compresses.  Repeat layering one more time and then repeat with remaining molds.  (If making more than an hour in advance, put salads in the refrigerator.)  Before serving, slide a wide spatula underneath salad and place on serving plate.  Carefully unmold salad by pressing down on salad with fingers and lifting mold with other hand.  Decorate top of salad with a little bit more of chopped tomatoes and a fresh basil sprig.  (Feel free to be creative here.  Decorate with what you like.  Maybe some field greens, or a little curly frisee, even a bit of watercress.)  Drizzle around salad with a bit more of the pesto and carefully transfer plates to the table.

Poached Pears in Red Wine

Dessert does not always have to come with regrets.  In fact, it never should if it's something you've made yourself.  But certain meals call for a lighter touch at the end of the night.  This poached pear recipe is another direct import from Florence.  When I first tasted it many years ago, I had no idea that just a few ingredients could give such complex flavors and that a truly light and low-fat dessert could make me that happy.  I'm still smiling.


Poached Pears in Red Wine
(Pere al Vino Rosso)

Serves 4

2 pears, such as Bosc (firm and not not overly ripe)
1 cup dry red wine
2 Tbsp. Marala wine or Grand Marnier
1/2 cup water
2 Tbsp. sugar
Peel of 1/4 of a lemon, yellow part only
Small piece of cinnamon stick, or pinch of dry cinnamon

Peel the pears, leaving the stalks in tact.  Cut a very small slice from the bottom so they will stand up without falling.  Place them upright in a medium but tall saucepan.  Add the wines, water, lemon peel, cinnamon and sugar.  Cook on medium heat, covered, for 20 minutes (longer if the pears are very large) until you can easily pierce them with a sharp knife.   Remove the pears and reduce the sauce on high heat until it's a bit thicker, about ten minutes.   Spoon the sauce on a plate, cut the pears in half, thinly slice them diagonally and place carefully on the plate.  Serve hot or cold.  Garnish with a little freshly whipped cream.

Ricotta Tart (Easter Sunday Anyone?)

A dessert that completely satisfies after a big meal, without any regrets.  It has a touch of lemon that's refreshing and a creaminess that always reminds you of why you love desserts.  It really could be the nicest ending to your Easter dinner.  It's got springtime written all over it.  If you're serving it for company, do what you have to do to save a piece for yourself for the next morning.  A perfectly acceptable breakfast in my world.

Ricotta Cheese Tart
Crostata di Ricotta

Dough:

7 oz. (200 grams) flour
3 oz. (100 grams) butter
1 egg
2 oz. (50 grams) sugar
pinch of salt
zest of one lemon

Filling:

1 lb. fresh ricotta cheese, drained
1/4 cup sugar
1 cup heavy cream
Zest of one lemon
2 Tbsp. brandy
pinch of salt

Preheat the oven to 350 degrees Fahrenheit

In the bowl of a food processor, put the flour and sugar, lemon zest and pinch of salt.  Mix for a few seconds.  Add the butter and egg and pulse until dough comes together in a ball.  Remove and wrap in plastic.  Put in the fridge for about 45 minutes.  On a lightly floured surface, roll out the dough and transfer to a 8" or 9" tart pan with removable bottom.  (A pie pan can also be used.)  Cover dough with aluminum foil and place dried bean or pie weights.  Bake for 10 minutes.  Remove from oven, lift out foil and beans.  Set aside.

In a large bowl, mix the ricotta cheese and the remaining ingredients.  Line a baking sheet with either aluminum foil or parchment paper.  Fill the partially cooked pastry dough with the ricotta mixture and put on baking sheet.  Put back in the oven and cook for approximately 40-45 minutes, or until firm.  The oven temperature may need to be reduced if the ricotta mixture turns brown too quickly.  Removed from oven and let cool completely.  Serve warm or cold.

Eggplant Caponata

Another true Italian recipe, learned at my wonderful school, the Scuola di Arte Culinaria in Florence. This eggplant can be served several ways.  It's a great side dish to...well, anything.  And it's perfect served on some lightly toasted baguette slices as an appetizer.  Basically, it's just nice to have it around and ready to go.  But it also is one of those dishes that really should be made in advance.  Those flavors just keep improving.  If possible, a day ahead would be great.  I wouldn't adjust the amounts too much on this one.  It shouldn't be too tomato saucy or vinegary.  There's a definite balance of yumminess going on here that you want to get right. 

EGGPLANT CAPONATA

2 medium sized eggplants, peeled & cut into 1" dice

kosher salt

olive oil for frying

2 small celery sticks, finely chopped

1/4 cup red onion, chopped

1 cup tomato sauce (a good quality canned sauce is fine, but if you happen to have some of your own homemade sauce nearby - wow! - even better)

1 Tbsp. capers, drained

2 Tbsp. green olives, chopped

1 tsp. sugar

2 Tbsp. red wine or balsamic vinegar

Salt & pepper

Salt eggplant very well, place in colander, let sit for 1 hour.  Rinse well and pat dry.

In a large saute pan, heat about 1/4-1/3 cup olive oil over medium-high heat until very hot and cook eggplant in batches until brown.  Make sure to get some color on the eggplant without burning.  Stir rather often.  (If oil gets too dark, change as necessary.)  Transfer eggplant to baking sheet or platter lined with paper towels to drain.  Let cool.  Wipe pan clean.  Heat 1 Tbsp. olive oil over medium heat.  Cook celery and onion until soft, about 10 minutes.  Add the tomato sauce and cook slowly on low heat for another 10 minutes.  Add the capers, green olives, sugar, vinegar & salt and pepper.  Stir for a couple of minutes.  Add the eggplant and cook slowly for about 15-20 minutes to incorporate all the ingredients.  Transfer to a large bowl and let cool.  Put in the fridge and go chill out until the next day.  It's done!  Just bring it to room temperature about an hour before you're ready to serve.