| Ferrante |
Found this today and thought I would share it with you. Simply and
delicious!
Enjoy!
Mark Ferrante
-------------------------
Tomato-Fresh Mozzarella Salad- Sid & Diane's
Tomato- peeled- thick slices
Fresh Basil- julienned
Olive Oil- Good extra virgin
Fresh Cracked Pepper
Fresh Mozzarella- thick slice
Layer tomato and mozzarella. Top with basil, pepper, olive oil.
Serve at room temperature.
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| Richard Periut |
Ferrante wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I like this also, but I also add dried crumbled oregano.
Rich
--
"Dum Spiro, Spero."
As long as I breath, I hope.
Cicero
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| Nancy Young |
Ferrante wrote:
>
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
Is it possible you missed the balsamic vinegar?
nancy
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| alzelt |
Ferrante wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
I would add one item as being of importance, slices of buffalo mozz.
cheese. One question. Why are you peeling a tomato?
--
Alan
"Our enemies are innovative and resourceful, and so are we. They never
stop thinking about new ways to harm our country and our people, and
neither do we."
........President George W. Bush, at the signing of the $417
defense-spending bill, August, 2004
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| Melba's Jammin' |
In article <q2n2i098i3qnip46rn2n56h1pd56d86sga@4ax.com>, Ferrante
<manthonyferrante@yahoo.com> wrote:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
AKA Caprese - Bonnie Madre fixed it for us when she was here last week.
Great stuff.
--
-Barb, <www.jamlady.eboard.com> An update on 7/22/04.
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| Puester |
Nancy Young wrote:
>
> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
> nancy
It tastes good in the mixture but vinegar really
toughens the texture of the fresh mozzarella.
It makes it almost leathery.
glotria p
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| CryptoCat |
On 2004-08-16 20:17:13 -0500, Ferrante <manthonyferrante@yahoo.com> said:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
I too vote for the balsamic, but with a twist:
I like to reduce it over medium heat, until the balsamic is a thin
syrup. It really sweetens it up, and gives the tomatoes and mozzerella
a nice punch.
Pour a half-cup of balsamic in a pan, heat over medium heat, stirring
almost constantly with a spoon or a rubber scraper. make sure that
nothing gets stuck to the bottom of the pan or it will sear and burn.
After a few minutes of boiling the vinegar will start to thicken up and
coat the spoon/scraper. remember that it will will thicken even more as
it cools, so dont let it boil down too far.
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| Dog3 |
Puester <puester@worldnet.att.net> news:41216E70.F6EF09FF@worldnet.att.net:
> Nancy Young wrote:
>>
>> Ferrante wrote:
>> >
>> > Found this today and thought I would share it with you. Simply and
>> > delicious!
>> >
>> > Enjoy!
>> > Mark Ferrante
>> > -------------------------
>> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
>> >
>> > Tomato- peeled- thick slices
>> > Fresh Basil- julienned
>> > Olive Oil- Good extra virgin
>> > Fresh Cracked Pepper
>> > Fresh Mozzarella- thick slice
>> >
>> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
>> > Serve at room temperature.
>>
>> Is it possible you missed the balsamic vinegar?
>>
>> nancy
>
>
>
> It tastes good in the mixture but vinegar really
> toughens the texture of the fresh mozzarella.
> It makes it almost leathery.
>
> glotria p
>
I agree. I've tried it with and without. I like without on this
particular salad but love balsamic. I suppose maybe it depends on the
quality of the balsamic as well.
Michael
--
Never drink black coffee at lunch; it will keep you awake all afternoon.
Jilly Cooper
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| Nancy Young |
Puester wrote:
>
> Nancy Young wrote:
> It tastes good in the mixture but vinegar really
> toughens the texture of the fresh mozzarella.
> It makes it almost leathery.
Oh, it's only the teensiest drizzle of balsamic, plus I forgot to
mention putting it on melba toast first.
A snack worth reporting. Especially this time of the year.
nancy
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| Bob |
Mark shared:
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
Yes, simply [sic] and delicious. Also *very* well-known as a Caprese salad.
Even better with coarse salt and a tiny drizzle of balsamico tradizionale,
and artisanal bread on the side. I routinely have it for lunch or dinner
this time of year.
Bob
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| Peter Aitken |
"Ferrante" <manthonyferrante@yahoo.com> wrote in message
news:q2n2i098i3qnip46rn2n56h1pd56d86sga@4ax.com...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
Yes, this is a classic! With summer tomatoes and good mozzarella it is a
real treat.
--
Peter Aitken
Remove the crap from my email address before using.
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| Steve the Sauropodman |
Ferrante <manthonyferrante@yahoo.com> wrote in message news:<q2n2i098i3qnip46rn2n56h1pd56d86sga@4ax.com>...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
Yum! Try Acetoria Tomato Vinegar ( I buy it on line at Chefshop.com),
a bit expensive, but a little goes a long way. It's delish on tomatoes
with basil, sea salt and fresh cracked pepper.
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| Kswck |
"Ferrante" <manthonyferrante@yahoo.com> wrote in message
news:q2n2i098i3qnip46rn2n56h1pd56d86sga@4ax.com...
> Found this today and thought I would share it with you. Simply and
> delicious!
>
> Enjoy!
> Mark Ferrante
> -------------------------
> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>
> Tomato- peeled- thick slices
> Fresh Basil- julienned
> Olive Oil- Good extra virgin
> Fresh Cracked Pepper
> Fresh Mozzarella- thick slice
>
> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> Serve at room temperature.
>
Agreed, but you also need the balsamic vinegar sprinkled on just before
serving-and presenting it slightly chilled.
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| sf |
On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
<qwerty@monmouth.com> wrote:
> Ferrante wrote:
> >
> > Found this today and thought I would share it with you. Simply and
> > delicious!
> >
> > Enjoy!
> > Mark Ferrante
> > -------------------------
> > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> >
> > Tomato- peeled- thick slices
> > Fresh Basil- julienned
> > Olive Oil- Good extra virgin
> > Fresh Cracked Pepper
> > Fresh Mozzarella- thick slice
> >
> > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > Serve at room temperature.
>
> Is it possible you missed the balsamic vinegar?
>
I drizzle with my version of homemade Italian dressing. To
me, it's much tastier than plain oil & vinegar... even if
it's EVOO and Basalmic.
sf
Practice safe eating - always use condiments
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| Peter Aitken |
"sf" <nobody@comcast.net> wrote in message
news:qr37i01v0n9d6j923de2r0rgudoveskmah@4ax.com...
> On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young
> <qwerty@monmouth.com> wrote:
>
> > Ferrante wrote:
> > >
> > > Found this today and thought I would share it with you. Simply and
> > > delicious!
> > >
> > > Enjoy!
> > > Mark Ferrante
> > > -------------------------
> > > Tomato-Fresh Mozzarella Salad- Sid & Diane's
> > >
> > > Tomato- peeled- thick slices
> > > Fresh Basil- julienned
> > > Olive Oil- Good extra virgin
> > > Fresh Cracked Pepper
> > > Fresh Mozzarella- thick slice
> > >
> > > Layer tomato and mozzarella. Top with basil, pepper, olive oil.
> > > Serve at room temperature.
> >
> > Is it possible you missed the balsamic vinegar?
> >
> I drizzle with my version of homemade Italian dressing. To
> me, it's much tastier than plain oil & vinegar... even if
> it's EVOO and Basalmic.
>
Just oil - no vinegar - is what this salad needs, as in the original recipe.
With top quality ingredients any vinegar or other additions just detract.
--
Peter Aitken
Remove the crap from my email address before using.
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| sf |
On Wed, 18 Aug 2004 17:54:29 GMT, "Peter Aitken"
<paitken@CRAPnc.rr.com> wrote:
> > I drizzle with my version of homemade Italian dressing. To
> > me, it's much tastier than plain oil & vinegar... even if
> > it's EVOO and Basalmic.
> >
>
> Just oil - no vinegar - is what this salad needs, as in the original recipe.
> With top quality ingredients any vinegar or other additions just detract.
I understand your postition, but I don't agree.
sf
Practice safe eating - always use condiments
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| Ferrante |
On Mon, 16 Aug 2004 21:25:15 -0400, Nancy Young <qwerty@monmouth.com>
wrote:
>Ferrante wrote:
>>
>> Found this today and thought I would share it with you. Simply and
>> delicious!
>>
>> Enjoy!
>> Mark Ferrante
>> -------------------------
>> Tomato-Fresh Mozzarella Salad- Sid & Diane's
>>
>> Tomato- peeled- thick slices
>> Fresh Basil- julienned
>> Olive Oil- Good extra virgin
>> Fresh Cracked Pepper
>> Fresh Mozzarella- thick slice
>>
>> Layer tomato and mozzarella. Top with basil, pepper, olive oil.
>> Serve at room temperature.
>
>Is it possible you missed the balsamic vinegar?
Nope. I rechecked and above is all I saw.
Mark
>
>nancy
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