On Apr 28, 9:36�am, Mike Tommasi wrote:
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.

Sounds more constructivist than deconstructivist...

Of course, how can heirloom tomatoes be ripe in April? They don't ripen
till june-july in our hemisphere... unless they are hothouse heirloom
tomatoes, a bit of an oxymoron...

cheers

Mike

--
Mike Tommasi - Six Fours, France
email linkhttp://www.tommasi.org/mymail

Well, while I find seasonal tomatoes the best, I don't think that
hothouse heirloom tomatoes would actually be an oxymoron. Still an
heirloom variety, right?

Thanks for report Mark. A Chidaine bottling that I haven't run across
yet.