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Thursday, September 3, 2009
Chop, Blend, Fry, Eat: Tomato, Mozzarella, Beans, Pancetta, Pistou Salad
Tired of the same old tomatoes and mozzarella with basil? I certainly was and even Izzy began to groan each time I told him what we were having for dinner... yet again.
This version, inspired by The Smitten Kitchen, is made with white beans, pancetta and pistou (which is a puree of basil leaves, olive oil and salt).
Tomatoes and Mozzarella with a Twist
1. 4 large ripe tomatoes, red or yellow, chopped
2. 1/2 lb. fresh mozzarella cheese, chopped
3. 1 can white beans, rinsed
4. 1/4 lb. pancetta, diced and fried or baked,
5. 3-4 tablespoons pistou (recipe to follow)
6. 3 tablespoons balsamic vinegar
Toss first four ingredients in a large bowl. Then prepare pistou, see below.
1 cup basil leaves
1/4 teaspoon salt
1 clove garlic, smashed
1/4 cup olive oil
Place first three ingredients in blender, add olive oil in a thin stream and puree until smooth. Or grind in mortar and pestle, which is the more traditional way to prepare this.
Drizzle pistou and balsamic vinegar on salad, add salt and pepper to taste, toss and serve.
Makes 4 generous servings.