Post by emibee on Jun 6, 2007 15:13:51 GMT -5
This sounds right up your alley Bucks! You, and your Caprese Salads! ;D
Source: Cooks Illustrated Magazine
Serves 4-6
1/4 c Olive Oil
2-4 tsps fresh Lemon juice
1 small Garlic Clove, minced, or pressed through garlic press (about 1/2 tsp)
1 small Shallot, minced fine (about 2 tbls.)
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 pds. Ripened tomatoes, cored, seeded, and cut into 1/2 in. dice
12 oz. Fresh mozzarella, cut into 1/2 in. cubes
1 pd. short tubular, or curly pasta, such as Penne, Fusilli, or Campanelle
1/4 c chopped fresh Basil
1 tsp sugar
1. Whisk oil, 2 tsps lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes longer than 45 min.
2.While tomatoes are marinating, place mozzarella on a plate, and freeze until slightly firm, about 10 min. (Freezing the cheese before combining with pasta prevents it from turning into taffy.)
Bring 4 quarts of water to a rolling boil, add 1 tbls salt, and pasta. Cook until al dente. Drain well.
3. Add pasta, and mozzarella to tomatoe mixture, and gently toss to combine. Let stand 5 min. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar if desired.
Serve immediately
Source: Cooks Illustrated Magazine
Serves 4-6
1/4 c Olive Oil
2-4 tsps fresh Lemon juice
1 small Garlic Clove, minced, or pressed through garlic press (about 1/2 tsp)
1 small Shallot, minced fine (about 2 tbls.)
1/2 tsp Salt
1/4 tsp Pepper
1 1/2 pds. Ripened tomatoes, cored, seeded, and cut into 1/2 in. dice
12 oz. Fresh mozzarella, cut into 1/2 in. cubes
1 pd. short tubular, or curly pasta, such as Penne, Fusilli, or Campanelle
1/4 c chopped fresh Basil
1 tsp sugar
1. Whisk oil, 2 tsps lemon juice, garlic, shallot, 1/2 tsp salt, 1/4 tsp pepper together in a large bowl. Add tomatoes and gently toss to combine; set aside. Do not marinate tomatoes longer than 45 min.
2.While tomatoes are marinating, place mozzarella on a plate, and freeze until slightly firm, about 10 min. (Freezing the cheese before combining with pasta prevents it from turning into taffy.)
Bring 4 quarts of water to a rolling boil, add 1 tbls salt, and pasta. Cook until al dente. Drain well.
3. Add pasta, and mozzarella to tomatoe mixture, and gently toss to combine. Let stand 5 min. Stir in basil; adjust seasonings with salt, pepper, and additional lemon juice or sugar if desired.
Serve immediately
