An Italian-inspired Dinner Part 2: Modernized Caprese Salad

On Friday I posted on the dessert course of the Italian-inspired dinner I made for some friends. Next up is the appetizer: a modernized version of a Caprese salad. Caprese salad is, in my  humble opinion, pretty close to perfection to begin with but I think this version is a lot lighter. The most important ingredient of course are the tomatoes. They are what blow you away when you have this salad in Italy. Unfortunately, here in Finland, tomatoes aren't vine-riped so it doesn't taste quite as good as in Italy but pretty close.

There's three components in this recipe: pesto, mozzarella mousse and tomato tartare. This recipe serves four as an appetizer. You'll need 4 see-through serving glasses.

Pesto

1 large bunch of basil

25g (just under 1/4 cup) pine nuts

40g (1/2 cup) parmesan, grated

1 garlic clove, peeled

5 tbsp olive oil

salt to taste

1. In a dry skillet, dry roast the pine nuts until golden brown. Let cool.

2. Put all the ingredients, except the salt and pepper, in a blender/food processor and blend into a coarse paste. Taste and add salt and pepper to taste.

3. Put into serving glasses.

Mozzarella mousse

125g (4.4oz) buffalo mozzarella (Mozzarella di bufala Campana)

3 tbsp olive oil

7ml (1.5tsp) milk

0.7 dl (0.3 cups)whole cream

1 sheet gelatin

1 egg white

salt & pepper to taste

1. Soften gelatin in cold water for about 10 mins. 

2. Bring milk and cream to boil in thick-bottomed pot over medium heat. 

3. Cut mozzarella into small pieces and add to pot. Heat until melted (about 5 min). 

4. Take off heat and add gelatin sheet. Mix well.

5. Add oil, salt and pepper and mix well.

6. Whisk egg white until light and airy. Fold into mozzarella mixture.

7. Spoon into serving glasses on top of pesto.

8. Put into fridge and chill for at least one hour.

Tomato tartare

2 large beefsteak tomatoes (or 3 regular tomatoes), remove seeds and chop into small cubes

1/2 shallot, chopped finely

1 tbsp olive oil

2 tsp balsamic vinegar

salt & pepper

1. Mix all ingredients in a bowl and place in fridge.

2. Spoon on top of mozzarella mousse just before serving. 

With the Caprese, I served Aperol Spritzes, which I absolutely adore.

Aperol Spritz

3 parts prosecco

2 parts Aperol

slash of soda water

decorate with an orange slice