Italian Summer Lunch Menu
Ingredients: Tomatoes, Buffalo mozzarella, Oregano, Salt, Basil · 30 min cook time · 615kcal · ~₩25,000
Ingredients
2개 Tomatoes, 200g Buffalo mozzarella, 1꼬집 Oregano, 1꼬집 Salt, 1묶음 Basil, 5큰술 Extra virgin olive oil, 500g Cherry tomatoes, 2쪽 Garlic, 1꼬집 Pepper, 200g Spaghetti, 1큰술 Sea salt
Instructions
1. For Caprese salad, remove the top part of the tomatoes and cut them into thick slices. Ensure the slices are the same thickness as the mozzarella.
2. Cut the Buffalo mozzarella into slices of the same thickness as the tomatoes.
3. Assemble the Caprese salad by layering a tomato slice, a sprinkle of oregano and salt, a basil leaf, and then a mozzarella slice on top. Repeat the layering.
4. Drizzle extra virgin olive oil generously over the assembled Caprese salad.
5. For Pasta Pomodoro, cut the cherry tomatoes enough to release their juice.
6. Heat about four tablespoons of extra virgin olive oil in a pot. Crush the garlic and add it to the oil to release its flavors.
7. Add the cut cherry tomatoes to the pot, season with a generous amount of salt and pepper.
8. Cook the tomatoes on medium-low heat, stirring occasionally, until the juice starts to come out.
9. Add a whole basil stalk to the pot, breaking it to release more flavor.
10. As the tomatoes soften, press on them to help release more juice. Remove the basil stalk.
11. Gently and quickly blend the tomato mixture to create a creamy sauce while still leaving some cherry tomato pieces for texture.
12. Cook spaghetti in a large pot of boiling water with one tablespoon of sea salt. Twist and submerge the pasta, moving it around for the first 30 seconds.
13. While the pasta cooks, return the sauce to the pot and heat on very low heat. Tear fresh basil leaves and add them to the sauce.
14. Keep some basil aside for decoration. Before draining the pasta, reserve a mug of pasta water.
Source: Watch the original video