Caprese

The Isle of Capri

In Italian restaurants the description “Caprese” has been rendered somewhat meaningless by being applied as a “catch all” description. Originally it meant simple rustic food from Campania as exemplified by the diet of the fishermen on Capri and particularly the simple salad made from the local ingredients of Buffalo Mozzarella, fresh tomatoes and fresh basil. Well there is very little simple about today’s Capri which has a well deserved reputation as a pit stop for the jet set trying to recapture the Dolce Vita. Not the one from Rome in the early 60’s but the one from the Emperor Tiberius 2000 years earlier. Here are some simple recipes which are typical of Capri.


Insalata Caprese


A delicious salad prepared exclusively with local produce: island grown tomatoes and the freshest Bufala Mozzarella.

Ingredients for 4 people:
Capri tomatoes
Mozzarella di Bufala or Fiordilatte cheese
Extra virgin olive oil
Fresh basil
Oregano, salt

Cut the tomatoes and mozzarella into slices and place them in alternating order on a plate.
Dress with extra virgin olive oil and a little salt.
Add a few leaves of fresh basil and oregano to taste.


Limoncello di Capri


Liqueur made using the lemons of Capri. An Excellent after dinner drink and splendid alternative to the Italian “amaro”. Capri and the Amalfi coast are famous for their lemons which are not like the shapely supermarket lemons we get in the UK. These lemons are left on the tree for two years and are 2 to 3 times the size of lemons we see in the UK. Their skins are rough and gnarled and it is this rind which is used to make the Limoncello.

Ingredients:

10 organically grown lemons
1 liter of alcohol (95°)
1 liter water
1 kg. sugar

Carefully remove the yellow part of the lemon peel. Infuse with the alcohol in a closed glass container for 20 days, shaking now and again. Sieve the infusion. Prepare the syrup with the hot water and sugar, let it cool and add to the infusion. Leave for another 10 days before bottling. Serve ice cold.


Caponata

An easy to prepare, wonderfully fresh dish which is ideal for a summer lunch. There are many types of Caponata, usually an eggplant dish from Sicily reflecting the Arabic influence and liking of the contrast between sweet and sour ingredients. This is the simpler Caprese version.

Ingredients for 4 people:

Loaf of Ciabatta bread
Cherry tomatoes
Mozzarella
Black and Green Olives
Basil, oil, salt
To taste: lettuce, rocket, tuna, and mackerel.

Soak the bread in plenty of water until soft.
Place all the ingredients in a large salad bowl, dress and serve immediately.


Chiummenzana


A quick to prepare pasta dish, using tomato and herbs, typical of the Mediterranean diet.

Ingredients for 4 people:
Cherry tomatoes
400 gr. spaghetti
Garlic, oil, peperoncino
Basil and oregano

In a frying pan, heat the oil and add the garlic and peperoncino. Add the tomatoes, basil, a pinch of oregano, and leave to cook for approximately 15 minutes. In the meantime place the water to boil. Cook the pasta until “al dente”, drain and toss in the pan with the sauce.

Serve immediately

Buon Appetito!