The caprese salad is a very well known dish, but here is a recipe with a particular variation.
Preparation time: 15 minutes
Ingredients: 1 kg of salad tomatoes
1 large young onions
1 tablespoon of extra virgin olive oil
1 long stalk of celery
10 - 12 black olives of Gaeta
5-6 basil leaves
4 buffalo mozzarellas of 250 gr
Cut the tomatoes into cubes, the onions into thin slices and chop the basil. Place everything inside a salad bowl and season with extra-virgin olive oil, black olives and salt. Place the mozzarella on a plate and let the salad fall down on it in a circle.
The MozzarellaVillage Caprese salad is ready.
Preparation time: 15 minutes + 25 minutes for cooking
Ingredients for 4 people:
500 gr of vermicelli
690 ml of tomato pulp
3 tablespoons of black olives
2 tablespoons of capers in salt or in vinegar
3 tablespoons of extra virgin olive oil
1 tablespoon of dried oregano
Fine salt for the sauce and coarse salt for the pasta
If you use salt capers, rinse them and let them drain. For capers under vinegar it is not necessary.
Pour 3 tablespoons of oil into a pan. Peel and cut the garlic into large pieces in order to remove it afterwards, pitt and chop the olives and pour everything together with the capers in the pan and saute for 3 - 4 minutes.
Roll up the garlic, pour into the pan the tomato pulp and cook over low heat for about 20 minutes. Turn off the heat and add the oregano turning and mixing it with the sauce.
In the meantime put a pot with 3 liters of water to boil. When the water has reached the boil, add salt with the coarse salt, pour the vermicelli and cook al dente.
When the pasta has reached the cooking al dente, drain it and season it with the sauce (keep aside a little to put on the pasta at the end).
Serve the spaghetti with olives and capers in serving dishes and garnish the pasta with the sauce that you have kept in part.
Enjoy your meal!