Caprese with buffalo mozzarella
Figaro Recipe kit include
- Handmade Buffalo Mozzarella. Ingredients: buffalo milk, lactic ferments, rennet, salt.* – Drained net weight 300g.
- Two costoluto tomatoes 300g.
- Extra virgin olive oil 20ml. Superior category olive oil obtained directly from olives and solely by mechanical means. 100% Italian.
- Dried Sprigs Oregano 20g. 100% dried oregano sprigs.
* If preserved in the fridge, it is recommended to take the mozzarella out in advance, in order to consume it at room temperature and fully enjoy its taste.
You can cook amazing italian meal at your home!
A stylish box containing all the fresh ingredients necessary to cook a delicious Caprese Salad.
You will taste the authentic flavors of Caprese Salad in 5 minutes!
The recipe in Figaro Kit Recipe are quick and easy to prepare!
The box comes with cards about the method.
All the ingredients are provided in the right quantity for two servings!
Wash and clean the tomatoes. Slice tomatoes and buffalo mozzarella. Arrange in a dish alternating a slice of tomato with a slice of mozzarella. Season with extra virgin olive oil and dried oregano leaves.
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A little bit of history
The caprese salad is an Italian dish that is easy to prepare. Its origins, like those of other dishes of the Neapolitan culinary heritage, are a bit ‘controversial. However, it is certain that, it comes from the island of Capri, as the name suggests. In order to make the real caprese salad you should have a mozzarella of buffalo milk, a good juicy tomato and dried oregano.
The Mozzarella incudes in Figaro Recipe Kit is made from raw buffalo milk (which is not pasteurized).
A variable amount from 10% to 15% of the whey from the previous process is added to milk. The aim is to make additional enzymes obtain a slight acidification, which selects the natural ferments milk and promotes the action of rennet.
After having heated up to 42 ° C, the rennet (liquid calf rennet) is added to the mixture; the coagulation occurs in about 30 minutes. The clot obtained is cut into pieces and subjected to a short agitation/shake in order to facilitate the separation of the whey.
After having shaken the curd, this is deposited on the bottom of the boiler, covered from the serum, which has the purposes of maintaining a sufficiently high temperature and of providing sugar (lactose) that facilitates the development of the ferments.
The ferments produce mainly lactic acid by consuming lactose. The produced acidity modifies the structure of the curd, to the point of becoming plastic that can be molded, woven and reduced into wires and sheets due to the heat. At a working temperature, it takes about two hours.
By adding boiling water to the crumbled curd, we can obtain a mass of spun paste, from which we remove by hand the mozzarella (the name comes from the Italian verb “mozzare”).
Once the mozzarellas are shaped, they are thrown in cold water for a few minutes and then, in a very dilute brine (the sauce), where they remain as long as they are ready to be eaten.
By processing raw milk, we can obtain a tastier mozzarella, which has a limited duration. Therefore, it is better to eat it within 10 days from the production.
The costoluto Tomatoes are recognized by the flattened shape of the fruits and the high number of ribs.
This tomato is well-known for its rich sweet flavor, which is also beguiling, juicy, persistent and savory and for its firm consistency, which is crisp and compact. This tomato has an intense flavor and it is exquisite.
This variety of tomato is rich in carotenoids, which are important for our health and eyes. It is also rich in vitamins and minerals and it, provides the body with a detoxifying action.
ENERGY VALUE KJ 759 – Kcal 182,9
FAT 16,3 g
FAT of which saturated 8,7 g
CARBOHYDRATES 2,2 g
CARBOHYDRATES of which sugars 1,5 g
PROTEIN 7,4 g
SALT 0,3 g
Average value for 100 g of drained product
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