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The summer dish par excellence! CAPRESE salad in two variations: Caprese with Bufala and Caprese with mozzarella. And then? And then crispy fried carasau bread, anchovies in oil and spinach. What a show!
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A sad tomato and mozzarella salad? NO. Then the original caprese salad, the classic caprese. NEITHER. This is my variant of the caprese, a special gourmet caprese! 😇
#caprese #gourmet #salad
A legendary dish born on the island of Capri and later became an icon of Campania gastronomy and of the whole of Italy for its colors: the red of the tomatoes, the white of the mozzarella and the green of the basil that are so reminiscent of our beloved flag.
In summer, there is only one light and at the same time tasty flat dish that can refresh us on hot sunny days: the Caprese. It can be served as a cold appetizer, as a light second course or as a side dish for a light lunch or dinner. Few quality ingredients that give life to a dish of sure success because everyone likes it.
The point is that I am never satisfied and I want to offer you not the classic recipe of caprese mozzarella and tomato, but something richer and decidedly more delicious. I added some fried carasau bread (I'll show you how it's done), sauteed spinach and Cantabrian anchovies. What a pleasure!
Shall we go to the stove? Roundups glued for the next 15 minutes! 😉
🔥 PREPARATION:
00:00 Introduction to the recipe: Caprese tomato and mozzarella with fried carasau bread, anchovies and spinach
00:24 Come with me to the Trionfale market to Alessio at box 142 to buy whole wheat carasau bread, from Giulia to box 017 for fresh spinach and from Claudio for buffalo mozzarella and fiordilatte di Agerola
02:59 Ingredients
03:36 Choose the piennolo tomatoes and cut them in half. Pour them into a pot where you have scented plenty of extra virgin olive oil with a clove of garlic cut in half. Season with salt and basil leaves and let them brown
06:25 Clean and wash the spinach. Sauté them in a pan with a drizzle of oil and a pinch of salt
07:45 In a pan, fry the carasau bread in extra virgin olive oil and season with a pinch of salt
09:53 Cut both the Agerola fiordilatte and the buffalo mozzarella into thin slices
10:41 We know today's main ingredient: Anchovy fillets from the Cantabrian by magnofood.com/
11:56 Let's get to know today's beer: Bianca Lancia (Blanche) from www.birraflea.com/site/shop/
12:46 For the version of the caprese with fiordilatte, in a flat and wide plate serve the spinach on the bottom, place the fried carasau bread, the tomatoes, the fiordilatte, a few basil leaves, the anchovies, other tomatoes, more crispy carasau bread , basil and anchovies.
13:43 For the version of the buffalo caprese, repeat the procedure using the buffalo mozzarella
14:40 Garnish both versions with anchovy oil in oil
15:02 Tasting moment: this gourmet caprese is so rich and delicate, that it should be tasted almost in religious silence to hear its flavors and textures appreciate. You too can make my delicious caprese salad version and tell me how it is 😉
🍝 INGREDIENTS:
Cantabrian anchovy fillets from magnofood.com/
Wholemeal carasau bread
Buffalo mozzarella and fiordilatte from Agerola
Garlic
Basil
Fresh spinach
EVO oil from impresaagricolafratellilicari.it
Piennolo tomatoes
salt
SPECIAL THANKS 🙏
🐟 ANCHOVY FILLETS FROM CANTABRICO by MAGNO FOOD
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🍺 FLEA CRAFT BEER (Umbria, Italy)
Shop online: www.birraflea.com/site/shop/
The MAX15 discount code must be entered in the check-out phase, after filling the cart, and will bring a discount of -15% on the total. From € 39.00 shipping costs are free throughout Italy!
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SICILIAN EVO OIL from the LICARI Brothers (Marsala)
Website: impresaagricolafratellilicari.it
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🍞 Box 142 from Alessio - Artisan bakery products
🥬 Box 017 from Giulia - Calvelli Agricultural Company
🧀 from Claudio - Dairy products
📍 Triumphal Market - Via Andrea Doria, Rome
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