Fresh and light, the antipasto alla Caprese or Capri appetiser is a classic of the gastronomic tradition of the Campania region and has been exported and appreciated worldwide. However, it is on the Amalfi Coast that you can taste a true Caprese, made with fresh local mozzarella and tomatoes ripened under the Amalfi sun. Quick and simple to prepare, it can be served for any occasion, either as an entrée or as a quick snack with friends and family.
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INGREDIENTS |
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Tomatoes |
600 |
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g |
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Mozzarella fiordilatte di Agerola |
300 |
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g |
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Extra virgin olive oil |
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to taste |
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Basil |
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to taste |
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Salt |
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to taste |
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PREPARATION |
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Wash and dry tomatoes and slice lengthwise. Slice cheese. |
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| 2. |
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Arrange mozzarella slices on serving dish and top with tomato slices. |
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Add a few fresh basil leaves and serve with a sprinkling of olive oil and salt. |
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CHEF'S NOTE |
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Choose large, round tomatoes, so that the slices are nearly the same size as the mozzarella. |
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For this tasty menu which brings the flavours of the Amalfi Coast to your table, we suggest a sparkling, fresh-tasting, soft wine with a pronounced bouquet, such as Franciacorta Spumante Lombardo or a Pentro d'Isernia white from Basilicata. |
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