Cook and Drink

Tomatoes

In 2013 the German culinary press characterised Dutch tomatoes as ‘wasserbomben’, let’s say ‘water balloons’. And they were right. Even more so, many tomatoes were, and still are, tasteless and watery. And since the Netherlands are in the top 3 of tomato exporting countries, you run the risk of buying a red balloon. Which is of course not what you want to do. So if you plan to make one of the simplest and tastiest starters ever, you have to find the best tomatoes ever. Or grow your own of course.

Mozzarella

Meaning Buffalo mozzarella, made from the milk of the Italian buffalo. Since 1993 it’s a DOP (Denominazione di Origine Protetta) and protected under EU law. It’s a young, moist, tasty cheese with a lovely soft, elastic but not chewy texture and it comes with a skin as a result of the shaping and pickling. The taste is more robust than mozzarella made from cow milk and it’s ideal for a salad. The cow version is best used for cooking. The smoked version should be ignored.

Basil

Someone should write ‘The Case of the Dying Basil’. A whodunit in which a clever detective will reveal why the basil plant you buy from the green grocer or supermarket will very likely die within 3 days, regardless what you do. And since they always die on us, we buy ‘fresh’ leaves.
The most used variety of basil is sweet or Genovese basil. Others are Thai basil (slightly spicy with a hint of anise) and red (or purple) basil (similar to sweet basil but more powerful). Alain Passard’s book Collages et Recettes includes a recipe for purple carrots with purple basil and cinnamon. Wonderful colours and a delicate taste.

Insalata Caprese

This salad stands or falls on the quality of the ingredients. And it requires the talent to keep things simple, so you have to stick to the 5 (five!) ingredients, meaning tomatoes, mozzarella, basil, olive oil and pepper. The salad does not come with balsamic vinegar, lettuce, pineapple nuts, salt, honey, croutons, oregano, mustard or a vinaigrette. Five ingredients. That’s it.
You wonder why? Because this way the Insalata Caprese is at its best. Tasty, sweet, rich, moist, fresh and a reflection of Italy and of summer. Adding an ingredient will worsen the concept of the salad and reduce its taste.

Wine Pairing

We suggest an excellent rosé, one with flavour and depth. For instance Monte del Frà Bardolino Chiaretto 2018. You’re looking for a wine with delicate scents of berries accompanied by light and refreshing hints of green apples and subtle spicy tones. On the palate the wine should reveal juicy sensations of red berries along with an appealing and refreshing acidity.

What You Need

• Two Excellent Ripe Tomatoes
• One Ball (125 gram) of Excellent Buffalo Mozzarella
• Fresh Basil
• Excellent Olive Oil
• Fresh ground Black Pepper

What You Do

Slice the tomatoes, slice the mozzarella and create the ‘tricolore’. Add fresh black pepper and drizzle generously with olive oil.