Caprese salad
Insalata caprese
Torta Caprese
Pizza Caprese
- 6 TOMATOES, sliced
- 2 BOLLS OF MOZZARELLA, sliced
- BUNCH OF BASIL LEAVES
- 1 TBSP CAPERS
- OLIVE OIL
- SALT AND FRESH MILLED PEPPER
- 200 GRAM PHYLLO DOUGH
- 250 GRAM FETA, mashed
- 150 GRAM COTTAGE CHEESE
- HANDFUL DILL, chopped
- 1 TSP OREGANO
- OLIVE OIL
- 50 GRAM BUTTER, melted
- 400 GRAM FLOUR
- 1 TSP YEAST
- 1 TSP SALT
- 4 TOMATOES
- 1 ONION, chopped
- 4 TBSP OLIVE OIL
- HANDFUL BASIL LEAVES, sliced
- 2 BOLLS MOZZARELLA
Arrange the tomatoes, mozzarella and basil leaves as on the picture. Drizzle olive oil to taste on top and sprinkle with capers, salt and fresh milled pepper.
Insalata Caprese, "salad in the style of Capri", is super-Italian, as it represents all colors of the Italian flag. Capri is an island in the province of Naples, Campania region.
Melt the chocolate with the butter and add the other ingredients. Pour this batter into a greased pie mold. Bake 50 minutes in the oven at 160 degrees Celsius.
Mix the flour with the salt, the yeast, 2 tablespoons olive oil and 1 cup of lukewarm water and knead for 10 minutes. Allow the dough to rise 1 hour and roll it out into two big circles. In the meantime, stir fry the onion three minutes. Cut three tomatoes small and add them to the onions, simmer 15 minutes. Add salt and fresh milled pepper to taste. Distribute this mixture over the pizzas. Slice the remaining tomato. Put this on the tomato sauce, followed by the mozzarella and the basil leaves. Sprinkle the rest of the olive oil over the pizzas. Bake the pizzas 15 minutes at 230 degrees Celsius.
