Caprese, bastardized
Or, Flickr has subsumed this blog.
‘Bastardized’ because of the capers and prosciutto — also, the mozzarella is alternated with Prataiola Mignon, which is thoroughly non-canonical for this salad. We’re finally getting into that sweet spot of the tomato season — the Caprese is all about the quality of the tomato. This of course is prior to adding the required olive oil, and crushed pepper is omitted on the off-chance that Adam, to whom all pepper is anathema, might have some. It’s also highly likely that we’ll further our campaign of bastardization by drizzling on a little of that Giuseppe Giusti balsamic vinegar, which is as black and thick as overused motor oil. And, if you can you believe it, well out of scale in cost per liter.
Tomato-related:
Paean to the BLT
Gazpacho weather
Tweety dabs some on
I don’t think you can get in too much trouble for modifying a salad named after a region that resulted in the word “capricious”, especially by making it more “caper-icious”.
Comment by Erik R. — Monday 19 May 08 @ 13.05 MDT+2.00
You can bastardize my caprese ANY time! :) YUMMY.
Comment by Victoria Winters — Tuesday 10 June 08 @ 18.10 MDT+2.00