Face it. Everyone's "been there/done that" with the Caprese (mozz, tomatoes, basil) song and dance. Try this take on fresh mozz instead: Fresh Mozzarella with Capers and Fresh Herbs. Shown here with my Chick Pea Salad.
So, last night I’m out and about; one thing leads to another and next thing I know I’m inviting a few friends over tonight for a Bastille Day Party. (I wasn’t planning on throwing one this year, being so I just got back from France; besides, last year’s bash was legendary). So, tonight, it’s not going to be a prep-for-days affair, but something quick and spontaneous.
One of the things I’ll be serving is this wonderful Spicy Marinated Mozzarella. It it adapted from the Flavors of Bon Appétit 2003 Recipe Annual. Here’s the original recipe. I’ve tweaked it to fit with the French theme of the party. I recommend it for an easy (yet accolade-winning) dish to bring to a party.
12 ounces fresh mozzarella (drained if waterpacked), cut into 1/4-inch-thick slices
Salt to taste (I use course fleur-de-sel, because I like little hits of saltiness highlighted here and there)
4 tablespoons extra-virgin olive oil (I’m nuts about Nicolas Alziari olive oil these days….but just use the best lightly grassy-flavored one you have)
2 large garlic cloves, minced
1 teaspoon Piment d’Espelette*
1/4 cup mixed French herbs (parsley, chives, tarragon, chervil-a combo of whatever you have available)
Ground black pepper to taste
2 tablespoon capers, chopped
Arrange the cheese on a platter; sprinkle with the salt to taste. In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the minced garlic and cook until it start to brown. Like this:
This is one of the few recipes I cook where I actually want the garlic to brown. It adds great crunch to the recipe, and a toasty-garlic flavor.
Remove the pan from heat and stir in the Piment d’Espelette, fresh herbs, and pepper. Allow this mixture to cool about 10 minutes. Then, stir in the capers and the remaining 2 tablespoons olive oil. Spoon it over the cheese and serve.
P.S.: Yes-the French love fresh mozzarella. I see it often in supermarkets….
* P.P.S.: If you don’t have Piment d’Espelette powder, substitute some crushed red pepper and a little paprika.
I read your post about piment d’Espelette. As you know, it’s expensive even here in France and I’ve been reluctant to plunk down over 6 euros for a little jar. I’m headed to the Pays Basque country next month and plan to visit the village of Espelette…maybe the spice is cheaper there? I’ll let you know!
You think you have it bad….a jar of it can cost around $15 in the US! I thought I would stock up on some on my recent trip to France, but when I saw that it was around $10 for a jar there, I didn’t bother. Of course, I was in the Catalan country, not the Basque country, so maybe it will be less expensive there…..Please report back! And have a great trip.
Also…..I try to avoid costly ingredients in my recipes, which is why I game an alternate suggestion…..
In wondering about that chickpea salad-chickpeas, onions, basil? Served warm?
Salut Christen! Nice to hear from you. I serve that chickpea salad “tiede”-slightly warm room temperature. It’s in my book (which you have-didn’t your partner’s mom buy it for you?)! Anyway, you have the basic formula above: Saute onions and garlic in olive oil. Add drained and rinsed canned chick peas and lots of herbs (any herbs will do as long as they go well together). Sometimes I add diced tomatoes; sometimes I sprinkle the whole thing with cheese (such as Parmesan or Comte), shredded.
Enjoy!
As always, nice to hear from you.
Wini