The Fire Island Cookbook by Jeff Jenssen

Author:Jeff Jenssen
Language: eng
Format: epub
Publisher: Atria/Emily Bestler Books

WINE:

Mar de Frades Albariño

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ALBARIÑO; RIAS BAIXAS, GALICIA, SPAIN

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Shakespeare may have said, “Give me a bowl of wine,” but your friends will appreciate this fine Albariño in a chilled glass. Remember mood rings? You’ll know the wine is cold enough when the little blue boat appears on the label.

STACKED TOMATO AND MOZZARELLA CAPRESE SALAD

MAKES 8 SERVINGS

There are few starters that are as dramatic and so easy to make. Using perfectly ripe tomatoes and freshly made mozzarella, you can create a delicious architectural delight. Although this is a signature dish from the island of Capri, we first had this layered presentation in Porto Palo on the island of Sicily. Fresh basil, peppery olive oil, and sea salt bring out the earthy quality of the delicious tomatoes that grow in the island’s mineral-rich volcanic soil.

8 medium tomatoes

2 balls (1 pound each) fresh mozzarella cheese

Coarse sea salt

64 basil leaves, well washed

¼ cup extra virgin olive oil

1. Cut the stem end off each tomato so that it can stand upright on the plate and discard. Cut each tomato horizontally into 4 slices. Keep each tomato together and set aside. Horizontally cut each fresh mozzarella ball into 12 equal slices, for a total of 24.

2. To assemble, place the bottom slice of a tomato in the center of a salad plate. Salt lightly. Top with a slice of mozzarella and 2 basil leaves. Add another slice of tomato and repeat until each stacked salad is complete. Carefully spear each with a bamboo skewer to hold the layers together. Garnish with the remaining basil leaves. Do not refrigerate if you plan on serving in the next 90 minutes. When ready to serve, drizzle each stack with olive oil and sprinkle with a bit of sea salt.

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