On Apr 28, 9:17�am, Mark Lipton wrote:
Bi!! wrote:
Sounds great Mark but I have a question. �I've always thought that by
it's nature Insalata Caprese was already deconstructed since basically
it's just sliced tomato, mozzerella and basil with a little olive
oil. �How do you further deconstruct that?

Good question, Bill. �As I make it, insalata caprese usually has sliced
tomato and mozzarella layered. �In this case, the heirloom tomatoes (not
ripe, my one and only complaint) were wedged, the mozzarella, in one
slab, breaded and fried with basil oil drizzled over both.
"Deconstructed" may not be the best word to describe it, but I couldn't
think of better.

Mark Lipton

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alt.food.wine FAQ: �http://winefaq.hostexcellence.com

Thanks for the explanation Mark. I feel your pain in regards to the
unripe tomato. Insalata Caprese is one of my summertime favorites
when I can pluck a ripe tomato still warm from the sun from my garden
and pair it with fresh mozzerella (I buy the curd from a local deli
and make my own) with fresh basil from the garden and a drizzle of
good olive oil. A nice glass of chilled Rose and I'm happy.