Monday, March 28, 2016

Insalata Caprese with Prosciutto

     Here is your secret weapon condiment:  Balsamic Glaze.  Balsamic vinegar is reduced until it becomes thick.  The flavor is concentrated and a little goes a long way.  Sometimes, other flavors are added such as figs or truffles.  Truffle balsamic glaze is wonderful but if you cannot find it...go with the standard.

     We drizzle Balsamic Glaze on our pizza.  Sometimes, I use it in place of salad dressing or as a little decoration on a bowl of risotto.  However, my favorite way to use Balsamic Glaze is to drizzle it over a plate of tomatoes,  mozzarella cheese and Prosciutto.  It is one of my "go-to" lunches.  Oh, if you have some arugula, place a handful on top.  Its peppery flavor adds a nice punch to the dish.
     A note on tomatoes:  Yes, it is April.  No, it is not tomato season.  So, yes, it may be a bit odd to have a tomato salad when you can only find dreary hot house varieties.  But wait, there is hope.  I have found that containers of Campari tomatoes are quite delicious.  They are known for their high sugar content. Larger than a cherry tomato and smaller than a roma tomato with a deep red color, they make a excellent substitution for summer's bounty.

Insalata Caprese with Prosciutto

Insalata Caprese with Prosciutto

Tomatoes, sliced
High quality Mozzarella Cheese or Burrata Cheese
Salt and Pepper
Prosciutto San Danielle or Prosciutto di Parma
Balsamic Glaze
Arugula, optional

Place tomatoes on a salad plate and season lightly with salt and pepper.  Top with slices of Mozzarella cheese. Around the sides of the dish, place the slices of prosciutto.  Top with arugula, if using and drizzle balsamic glaze over the top.


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