Mama’s Insalata Caprese

My mama. She’s really cool. Most of you know her as “Mama Harrison”. And she has well earned this title. She surpasses all the qualities a mother should : ) We like to hang out, we watch weird shows together, thrift shop together, cook together… I love her mucho.

Important sidenote: isn’t she pretty?!

Concerning all things food related, she is an expert. Simply put:  Mama = AMAZING cook.

She is hosting a dinner party this week and always puts out a nice spread, including tapas, a full course meal with a wine pairing, and homemade seasonal dessert. Today I am sharing one of her lovely appetizer plates that is always a big hit.

{Insalada Caprese}

My parents had the chance to go to Italy for their 25th anniversary in the Fall of 2009. They soaked in the beautiful culture, delectable wine country, tuscan villages, and all the exquisite food the land is known for. Insalada Caprese is a salad made of fresh buffalo mozzarella, tomatoes, basil, olive oil, and salt. Italians usually serve it as an antipasto {starter} instead of a contorno {side dish}. Mama uses pesto instead of basil. Pesto is a sauce made with olive oil, basil, garlic, crushed pine nuts, and Parmigiano Reggiano {parmesan cheese}.
ImageThis salad is “in the style of Capri”, an Italian island in the Tyrrhenian Sea near the Sonterrine Peninsula. You can view this island from the Amalfi Coast, where my parents spent a few days.
Oh ‘travel bug’, you beckon me without ceasing.

Ever since that trip, Mama likes to bring the flavors of Italy to her home.

Instructions:  Slice the Tomato. Slice the Mozzarella. Use a spoonful of pesto (or basil leave with olive oil drizzle). Salt. Pepper. Done.


Cibo mamma è deliziosa!!

from my Tiny Kitchen,

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