Learn to make a country caprese salad | large northern river

Learn to make a country caprese salad | large northern river
Learn to make a country caprese salad | large northern river

This Sunday’s Inter TV Rural recipe (4) was inspired by a classic Italian cuisine that takes simple elements, such as tomato, basil and buffalo mozzarella. The caprese salad originated on the island of Capri and that’s why it got its name.

To bring the regional flavor to this dish, chef Alexandre Dantas presented a country version. The recipe combines elements of both cuisines, such as coalho cheese and bottled butter.

  • 400 g of ripe and sliced ​​tomatoes (200g of conventional and 200g of cherry tomatoes)
  • 400 g curd cheese, cut into cubes
  • 1 bunch of arugula
  • 2 to 3 sprigs of basil
  • Olive oil, salt and pepper to taste
  • 1 loaf (preferably)
  • Olive oil or ground butter to taste

After cleaning all the ingredients well, let’s assemble the salad. For this we will start by separating a spacious container to mix the ingredients.

We start by placing the tomatoes, separating some cubes for finishing. We will also add the cheese, separating some cubes to decorate at the end.

The next step is to place the basil leaves. We must remove the leaves from the branches and add them to the salad. The amount can vary according to taste.

Then we can season the salad. We add salt, pepper and oil. The amount of seasoning is to taste. Let’s mix well and then we’ll assemble the salad to serve.

On a large plate, we will make a bed with the arugula leaves to receive the salad. On top of this layer, we will place the already seasoned salad.

On top, we can use the tomato and cheese cubes that have been reserved, to finish and decorate the dish.

After assembling the salad, we will reserve it in the fridge while we prepare the accompaniment.

We can make the toast with the bread of our choice. We are going to cut a large loaf, diagonally, into slices of about 1 centimeter. To give it a country touch, we will use bottle butter on both sides of the bread and take it to a frying pan to toast the slices. Let’s repeat the process with all the toast.

Then just put it on a plate and serve as an accompaniment to the salad. Those who prefer can serve the salad on top of the bread as a starter or to eat together. Those who prefer can also replace ingredients such as vegetables, for others of their preference.

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The article is in Portuguese

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