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