Tag: Caprese

Millefeuille of mozzarella: let's give a twist to the caprese! – Italian Cuisine

Millefeuille of mozzarella: let's give a twist to the caprese!

A caprese revisited in form (but also in ingredients) for an original and fun dish!

There mozzarella cheese it is the queen of summer recipes: it looks great sliced ​​or diced in dozens of quick and cold dishes, which are prepared in a short time without turning on the stove. As the Caprese where mozzarella goes perfectly with i tomatoes and the fresh basil.

But why not offer this typical Italian dish in a more original and fun version? For example, in one a thousand leaves, that is, arranging the slices of tomato and mozzarella in layers, for a nice looking dish.

The millefeuille of mozzarella can be made in many greedy ones variants: here are some of them!

Caprese millefeuille

The ingredients for this millefeuille are: 4 round tomatoes, 4 mozzarella, 4 tablespoons of pesto (you hate basil you hate pistachios), 4 fresh basil leaves, extra virgin olive oil, oregano and salt to taste. Do so: cut both the tomatoes and the mozzarella into slices. On the serving plate, begin to assemble the turrets: start with the tomato, then a slice of mozzarella, then a slice of tomato and so on. With each layer sprinkle with salt and dried oregano. Finish with the slice of mozzarella, on which you will pour a teaspoon of pesto decorating with a basil leaf.

Millefeuille of mozzarella and figs

THE figs they are a fruit often used in the kitchen for appetizers or main courses. As in this case, so you need them: 8 figs, 2 mozzarella, wildflower honey, pink pepper and thyme to taste. Do so: wash the figs well and do not remove the peel. Cut them horizontally into 3 parts. Now also cut the mozzarella into slices half a centimeter thick, taking care to shape them to the same width as the fig. Begin to assemble the millefeuille, starting with the bottom of the fig and alternating with a slice of mozzarella, until you reassemble the cap of the fruit. Colateci over the honey and season with a sprinkling of thyme and pink pepper.

Millefeuille of mozzarella with bresaola and rocket

Why not enrich the classic summer dish bresaola is rocket salad with mozzarella? Get: 2 mozzarella, 100 gr of bresaola, rocket, cherry tomatoes, extra virgin olive oil and salt to taste. Do so: cut the mozzarella into discs. To assemble the millefeuille, start with the mozzarella, then add a slice of bresaola and rocket. Then repeat the operation, until you close with the last disc, on top of which you can place slices of cherry tomatoes. Drizzle with a drizzle of extra virgin olive oil and season with salt and serve.

Millefeuille of mozzarella with raw ham and melon

Also in this case we revisit a classic of the summer kitchen – Ham and melon – by way of "millefeuille". Get: half a melon, 200 gr of mozzarella, 80 gr of raw ham, chopped pistachios, balsamic glaze, extra virgin olive oil, salt and pepper to taste. Do so: cut the melon into small slices and the mozzarella into discs. With the help of a pastry cutter, start arranging the melon slices on the bottom, covering the base well, then place a disc of mozzarella and sprinkle with salt and pepper. Now place a slice of raw ham, then another disc of mozzarella, ending with a layer of melon and a slice of ham. Gently remove the pastry rings, sprinkle with chopped pistachios, a drizzle of extra virgin olive oil and a balsamic glaze (if desired). Serve immediately.

The scents of summer in the caprese savory pie – Italian Cuisine

The most summery salad there is in a puff pastry shell. And in the evening, at the table with friends, you simply dine like this!

There Caprese is a dish that immediately refers tosummer and Mediterranean aromas: tomato, mozzarella and basil leaves, all seasoned with fragrant extra virgin olive oil. A fresh, tasty and satiating single dish. This same condiment if enriched with one puff pastry or one pasta brisee, becomes a perfect appetizer to be enjoyed on summer evenings in an informal dinner with friends. A simple dish, quick to make, which will appeal to even the little ones. Let's see how it is prepared!

Mozzarella: buffalo or mozzarella?

The question is always the same: better a stronger or more delicate taste? There buffalo mozzarella, made exclusively with whole buffalo milk, has organoleptic characteristics different from fior di latte, which is instead made only with cow's milk. The buffalo mozzarella (which is called buffalo mozzarella from Campania Dop) is a soft stretched curd cheese with a pearly white appearance, with a surface film that acts as a very thin skin, which detaches from the underlying part very clearly. Once cut, the buffalo mozzarella loses some white whey, which smells of cream. Its taste is very characteristic, intense, of fresh milk. The milk cream instead it is made exclusively with cow's milk, it is more compact than that of buffalo and has a more delicate flavor in the mouth. It is also less oily and has a sweeter aroma.

Tomatoes: cherry, datterini or coppery

For a super tasty caprese pie, choose tomatoes cherry, datterini or coppery tomatoes, all in this period extremely juicy and full of flavor. For an even richer result, cut them and leave them to marinate with a drizzle of extra virgin olive oil, salt and a few basil leaves before adding them to the cake. In this way they will enhance even more the Mediterranean flavors that are the main feature of this dish.


The recipe for the caprese savory pie


300 g mozzarella, 300 g cherry tomatoes, 1 puff pastry roll, grated bread, extra virgin olive oil, oregano, salt, fresh basil.


First, slice the mozzarella and let it lose its water for about twenty minutes. Then take a sheet of absorbent paper and dry each slice leaving it aside. Wash the cherry tomatoes, slice them and in a bowl season them with a pinch of salt, basil and extra virgin olive oil. Let them rest for 20 minutes. Meanwhile, roll out the puff pastry roll, sprinkle it with grated bread and then stuff it with the cherry tomatoes drained from their marinade. Place the slices of mozzarella on the layer of cherry tomatoes, cover with other cherry tomatoes, add salt, finish with a drizzle of extra virgin olive oil and close the flaps of the puff pastry inside. Bake the savory pie in a preheated oven at 180 degrees for about 20 minutes. Before serving, decorate it with a few leaves of fresh basil and a sprinkling of oregano.

In the tutorial some more tips for a perfect caprese pie

Caprese Cake Recipe – Italian Cuisine – Italian Cuisine

Caprese Cake Recipe - Italian Cuisine

  • 150 g butter
  • 150 g dark chocolate without gluten
  • 130 g gluten-free icing sugar
  • 100 g almonds with the skin
  • 75 g almond flour
  • 4 g baking powder for gluten-free cakes
  • 4 pcs eggs
  • vanilla
  • potato starch
  • salt

For the Caprese cake recipe, light the oven at 170 ° C; butter a cake pan (ø 22 cm) and sprinkle it with starch. Blend the almonds in the mixer together with the almond flour, not too long, turning off before the centrifugal force begins to extract the oil from the almonds. Whip the softened butter with the icing sugar and a pinch of salt, until it becomes a bit frothy. Add the egg yolks, blended almonds, grated chocolate, baking powder and the seeds of 1/2 vanilla pod to the butter. Whisk the egg whites and incorporate them into the mixture. Pour into the cake tin and bake in the static oven at 180 ° C for about 45 minutes. Let the cake cool. Serve dusted with icing sugar.

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