Ingredients
Serves 2
Italian Caprese Salad
1 clove garlic
Sprinkling of Maldon sea salt (or table salt)
4 large Roma or vine-ripened tomatoes
Small dash of balsamic vinegar and olive oil as dressing
1 handful of fresh basil leaves
1 large ball of fresh mozzarella cheese (either buffalo or cow’s milk is fine)
Green Pesto Pasta
Makes approx. 250g / 1½ cups of pesto sauce
I large bunch of fresh continental basil
Large handful of pine nuts
Large handful of finely grated parmesan cheese
Salt for seasoning
Approximately 250ml/1 cup olive oil (extra virgin preferably)
125g cooked penne pasta per person
Quesadillas
Serves 2
4 soft corn tortillas
1-2 small handfuls of grated cheese (cheddar, parmesan, emmental, gouda etc.)
1 fresh mozzarella cheese ball
Some fresh basil or rocket leaves
Dash of olive oil for frying
Additional ingredient suggestions:
Diced ham, fresh tomato, mashed avocado, sautéed mushrooms, shredded BBQ chicken
Method
Italian Caprese Salad
This classic Italian salad is great as an entrée or a light lunch. The aromatic flavour from the basil leaves is the perfect complement to the tomatoes and the mozzarella cheese soaks up the dressing like a sponge. If you want the salad to stretch further or for a bit of variation serve on top of lightly dressed lettuce or rocket leaves.
1. Peel the garlic then rub the whole clove around the serving plate. Sprinkle over a little Maldon salt.
2. Slice the tomatoes into thick rounds and arrange to cover serving plate.
3. Drizzle over a small amount of vinegar and olive oil then sprinkle over a little more salt.
4. Tear up the basil leaves by hand and sprinkle over the tomatoes.
5. Rip the mozzarella into large uneven chunks and scatter over the tomatoes.
Green Pesto Pasta
I use some penne rigate shaped pasta for this sauce, because it sticks well in the grooves of the pasta without dominating the taste. As any Italian will tell you, a pasta dish is predominantly about the pasta and not the sauce. I agree!
1. Pluck the basil leaves off and discard the stems. Wash the leaves thoroughly in cold water and dry them well between sheets of paper towel or in a salad spinner.
2. Put the basil leaves, pine nuts, parmesan and a large dash of olive oil into the blender and pulse until you have a smooth paste. (You may need to add more oil depending on how big the bunch of basil is.)
3. Taste for salt and adjust to your liking. Decant into a container, cover pesto with more olive oil to stop it from oxidizing and changing colour, and store in the fridge or use immediately.
Serving: Simply spoon a generous amount of the pesto sauce into the saucepan with the cooked pasta and toss to coat.
Additional recipe suggestions:
This pasta can be eaten warm or cold as a salad. Add a small handful of sun-dried tomatoes and blend until smooth – this is called red pesto sauce and also pairs well with any type of pasta.
For a quick pizza spread some of the pesto on a pizza base purchased from the supermarket. Then top with sliced tomato, fresh mozzarella chunks and basil. (See photo)
Quesadillas
This savoury snack is basically the Mexican version of a toasted cheese sandwich.
1. Lay 2 tortillas on the kitchen bench or chopping board. Evenly distribute the grated cheese over the top of each one. Tear up the mozzarella cheese and put a few chunks onto each tortilla.
2. Tear up some basil leaves or rocket leaves and scatter over the top. Put another tortilla on top of each and squash down gently to make a sandwich.
3. Heat a dash of oil in a non-stick frying pan over medium heat. Fry the quesadillas one at a time for one minute on each side.
4. Use an egg flip to lift the tortilla from underneath, carefully flip the quesadilla over and cook for a further 1 minute.
Serving: Slice quesadillas into four and serve.
Flipping Tip: Slip the egg flip under the tortilla and place your hand on top – be careful not to burn your wrist on the side of the pan! Then lift the tortilla out of the pan and flip it over. Remove your hand and let it slip back into the pan.
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