The modern way of Insalata Caprese

The modern way of Insalata Caprese adapted from Armando Percuoco’s Latest : Buon Ricordo Cook Book.

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500 ml extra virgin olive oil
7 tablespoons icing sugar
4 vine ripened tomatoes
4 tablespoons caster sugar
450 grams bocconcini or burrata cheese
Garnish – 40 basil leaves


Peel the tomatoes by placing a cross on their bottoms using a sharp knife.  Drop them in boiling water for 30 seconds and immediately remove.  Place in a bowl filled with ice and water.  The skins will peel easily after this.
Mix together the olive oil and icing sugar in a bowl and put in the tomatoes. Leave to marinate for 12 hours.  Pick out the tomatoes and put them dry with a paper towel.
Coat in 4 tablespoons of caster sugar.  Place the tomatoes in a covered container and leave for another 6 hours.
To make the basil sauce , drain the liquid that comes from the tomatoes and place into a blender jar.  Add the basil leaves and add 1 tablespoon olive oil and salt.  Blend into a sauce, similar to pesto.

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