Winter Caprese Salad Recipe
Editor's note: The recipe and introductory text below are adapted from Molto Italiano by Mario Batali. It's part of a special menu created by Lidia Bastianich and Mario Batali for Epicurious's...
Keywords
- italian
- plum tomato
- parmesan
- basil
- pine nut
- mozzarella
- starter
- dinner
- gluten free
- vegetarian
- easy
- blender
- winter
- cookbooks
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Food processor
Ingredients
- 12 plum tomatoes, cut lengthwise in half
- 1 1/2 cups extra-virgin olive oil
- salt
- freshly ground black pepper
- 2 cloves garlic
- 6 tablespoons freshly grated Parmigiano-Reggiano
- 6 cups fresh basil leaves, plus a few leaves for garnish
- 4 tablespoons pine nuts
- 8 large bocconcini (from buffalo mozzarella) or 2 pounds buffalo mozzarella, cut into quarters
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