Wednesday, October 29, 2008

Caprese Tomato “Boats”

Caprese Tomato “Boats” (serves 4)

• 10 Perfect Plum Tomatoes
• 2 Pork Sausages (half sweet fennel & half hot Italian)
• 1 ball Buffalo Mozzarella
• 1 wedge Parmigiano-Reggiano
• 1 pinch Chili Flakes
• 1 clove Garlic
• 1 Lemon (zested)
• 1 bunch Arugula
• 1 bunch Basil
• Salt & Pepper to taste
• Extra Virgin Olive Oil

Choose the 8 firmest tomatoes and slice a vertical opening across the length of each. Scoop out the tomato boats and place on a bed of arugula. Chop the remaining toms along with the sausages. Crush the garlic.

On medium heat, add olive oil to a sauté pan and brown the garlic. Once hot, add the meat and tomatoes. Stir and season with salt, pepper, chili flakes and lemon zest. While the mixture is cooking through (about 8 minutes), line the boats with a slice of buffalo mozzarella and tear off 8 perfect basil leaves.

Transfer the mixture to the boats and stuff each tomato. Top with a basil leaf and a sprinkling of Parmigiano-Reggiano cheese. The steam from the pork diffuses through the basil leaf creating a gorgeous aroma.

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