Directions:
STEP 1
In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.
STEP 2
Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.
STEP 3
Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.
STEP 4
Take your first bite, and get ready to be transported to the beautiful island of Capri.
SALADS
Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
10m
REST
-
582
CALORIES
-
4
SERVINGS
This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.
Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.
Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.
Ingredients:
Corn Frittelle
1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying
Caprese Elements
4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper
Hint:
Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.
Fresh corn is preferable, but frozen corn will work also.
Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.
Though burrata is recommended, a soft mozzarella will work as well.
Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.
SALADS
Endless Summer Caprese Salad with Parmigiano Reggiano® Cheese
-
20m
PREP
-
10m
REST
-
582
CALORIES
-
4
SERVINGS
This classic Italian salad is named after the island of Capri, where it is believed to have originated. One origin story suggests that it was created as an homage to the Italian flag. Another story credits the chef at the historic Hotel Quisisana, located in the center of the island, who wanted to delight the palates of royalty and important public figures that were regular guests at this celebrated luxury hotel.
Most commonly enjoyed as an appetizer, the components are also popular pizza toppings, a la Pizza Margherita, or they can be used to make great sandwiches.
Chef Michele Casadei Massari has put a heartier spin on this classic by adding corn ‘frittelle’ or fritters along with savory Parmigiano Reggiano cheese. For this recipe he suggests a younger cheese, aged 14 to 18 months. The sweetness of the younger cheese complements the Caprese beautifully, making it a lovely refreshing treat on a warm September evening.
Directions:
STEP 1
In a large bowl, combine all ingredients for the corn frittelle, except for the olive oil, and mix well. Let rest in the fridge for 10 minutes. Remove from fridge and stir with a silicone spatula for one minute.
STEP 2
Heat enough olive oil to fry the frittelle in a skillet over medium heat. You don’t want the oil to start smoking, so make sure the burner isn’t too high. Set a baking sheet lined with paper towels next to the stove top. When the olive oil is hot, working in small batches, scoop ¼ cup portions of the mixture into the skillet and fry for about 3 minutes per side. Transfer to the paper towel to cool and absorb any extra oil.
STEP 3
Plate the caprese elements in this order: tomatoes, nectarines, burrata, basil leaves. Drizzle olive oil, balsamic or ponzu over everything and finish with salt flakes, ground black pepper and the rest of the Parmigiano Reggiano cheese.
STEP 4
Take your first bite, and get ready to be transported to the beautiful island of Capri.
Ingredients:
Corn Frittelle
1 bunch scallions, diced, (about 5-7 scallions)
3 cups fresh corn, (See Hint)
¼ cup parsley
2 tablespoons basil
¾ teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
1 teaspoon baking powder
2 large farm or organic eggs, beaten
¼ cup buttermilk
1 cup Parmigiano Reggiano cheese, freshly grated,
(See Hint)
extra virgin olive oil, for frying
Caprese Elements
4 tomatoes, sliced, (See Hint)
4 nectarines, sliced
12 ounces burrata, (See Hint)
½ cup basil
1 tablespoon extra-virgin olive oil
1 teaspoon balsamic vinegar or ponzu, (See Hint)
flake salt and fresh ground pepper
Hint:
Parmigiano Reggiano cheese aged between 14 to 18 months will ensure the best consistency for this recipe. Also, look for the distinctive dotted rind and make sure it is a product of Italy, otherwise it is not real Parmigiano Reggiano cheese.
Fresh corn is preferable, but frozen corn will work also.
Cherokee tomatoes are Chef Michele’s ideal choice. If you cannot find them, choose the freshest you can find and wash them very well under running cold water. If they aren’t quite ripe leave them out of the fridge for 3 to 4 days to ripen before using.
Though burrata is recommended, a soft mozzarella will work as well.
Ponzu sauce is a classic Japanese citrus-based sauce with a tart-tangy flavor similar to a vinaigrette.
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