One day, when I least expected anything beyond dinner, my life changed. We had been grocery shopping and I spotted something that was totally new to me, labeled Fresh Mozzarella.
it was also labeled with these funny words, which I came to learn meant Ovolini (egg size) 4 ounce balls, Bocconcini (bite size) 1.50 ounce balls and Ciliegine (little cherry size) .33 ounce balls.. ( pictured are ovolini and bocconcini). I brought it home, tasted it, and thus began a great taste love affair. It tastes like mozzarella that has been made with cream, gently cradled in butter and kissed by faeries. It is as if mozzarella put on a top hat, tails and went to a Royal Wedding. Heavenly !! Somewhere deep in my memory , I recalled my husband saying his mom would make a salad with slices of mozzarella cheese , tomatoes and dried basil, so we tried it with this fresh mozzarella. Pretty darned good. Then I discovered two shocking facts. First, this cheese is produced from the milk of this creature
the water buffalo ! ( pictured here is a male, which you will not get milk from, but you get the idea). Who knew ? Perhaps this cheese is the reason they are considered sacred in parts of the world . I would not argue against that concept ! Second thing was that the salad is often served in Southern Italy , using fresh basil, olive oil and balsamic vinegar. I tried making it the authentic way, and was thus introduced to one of my absolute, favorite dishes of all times that is super easy to make and super delicious !
Insalata Caprese
1 lb Bocconcini
1 pint grape or cherry tomatoes
handful of fresh basil, torn
2-3 tablespoons balsamic vinegar
1/3 cup good, fruity quality olive oil ( I prefer Sicillian)
toss tomatoes, bocconcini and basil in a bowl. Whisk together oil and balsamic and pour over the tomato mixture. Toss and serve.
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