Based on the last several blog posts one could easily surmise I either have an insatiable sweet tooth or the only foods in my house are eggs, butter, sugar, flour, cream and chocolate. Your first assumption would be correct. With regard to the second inference, let's just say there is probably a disproportionate number of baking ingredients occupying the space in the refrigerator and cabinets. If, for some reason we suddenly found ourselves living in a post-apoloptic world tomorrow, my best chance for survival would be to figure out a way to turn all of these ingredients into some sort of currency. One does not need to go back as far back as far as the 16h century to be reminded of the power and monetary value chocolate had for the Aztecs and Mayans. During the Revolutionary War chocolate was such a prized commodity, it was included in soldier's rations in lieu of wages. If history does indeed have a way of repeating itself, my chocolate inventory might come in handy.
But one cannot live on sweets and confections alone (at least in the long term). Going to the farmer's market to buy 'fresh, seasonal' ingredients is almost as dangerous as going to Nordstrom's Anniversary Sale (which I have thus far managed to keep from going to). There is an irresistible quality to the fresh vegetables, fruits, flowers, and herbs all so artfully arranged on tables. And then there are the fresh cheeses, breads, eggs, and smoked fish, all conspiring and competing for my attention as well as severely testing my ability to have at least a fair amount of self-control. Upon seeing some garlic scapes in one of the booths, I immediately knew how the mid-week excursion to the farmer's market was going to turn out. Restraint was definitely not going to be the word of the day.
One farmer's market purchase inspires another, then another.The seasonal garlic scapes led to the purchases of fresh basil and baby heirloom tomatoes giving me three of the fresh ingredients needed to make an Orecchiette Caprese Salad. Weeks back when I was sorting through the boxes of food magazines, I committed the sacrilegious crime of tearing out pages containing recipes I wanted to make. There were mixed reviews on the warm version of this salad, but thought orecchiette pasta and white balsamic vinegar were refreshing modifications to the classic caprese salad.
Choose either baby heirloom tomatoes or grape tomatoes for this salad. Think colorful.
The orecchiette 'little ear' pasta is cooked to a point slightly past al dente but well before it turns too soft. I am not aware of the technical culinary term for this but you know it when you taste it.
If you are lucky enough to find the lime-green garlic scapes at your farmer's market or grocery store, buy them. The curlicued shoots have a mild garlicky goodness, a slight sweetness, and asparagus-like texture. But if you can't find them or they are out of season, use garlic chives instead. Fresh basil adds a flavor dimension to this salad that no other herb can. Seriously, don't even think of using anything else. There is no substitute for fresh basil.
Okay, I know what might be thinking. Do I really need another type of vinegar? Well, the use of white balsamic vinegar in the dressing is mostly aesthetic, however, it does not discolor either the orecchiette or mozzarella. Having a similar sweet taste to balsamic vinegar, the white balsamic vinegar has a much cleaner after taste. So, are you convinced yet? This dressing is made with a 2-1 ratio of extra-virgin olive oil to white balsamic vinegar along with some sea or kosher salt and black pepper to taste.
These little mozzarella pearls are much smaller than bocconcini. Because of their small spongy texture, they easily absorb the flavor of the dressing. If you can find them, buy the bocconcini and cut them into smaller penny size pieces. You can add the mozzarella to the salad either before or after you toss with the dressing. In order for the pasta and tomatoes to absorb more of the dressing, I usually wait to mix in until the salad has been tossed.
If there was ever a salad to celebrate summer's bounty of herbs and vegetables, this would be the one. A great alternative to the traditional caprese salad. Fresh, ripe, summer baby tomatoes are like bites of nature's candy. Unlike regular tomatoes, flavorful grape tomatoes can be found year round, making this a four season salad.
After eating the Orecchiette Caprese Salad at room temperature and chilled, I would lean toward serving it at room temp. So if you make it early in the day, allow to sit out at least an hour before serving to allow the olive oil to return to its' original consistency.
Looking for a salad to pair perfectly with grilled chicken, meat or fish, your search is now over. Fresh herbs, colorful baby tomatoes, mozzarella pearls and the white balsamic vinaigrette Thankfully those impulsive purchases at the farmer's market have positive outcomes more often than not. As an added benefit, a stroll through the market doesn't have to be one of those expensive, do I really need to have it experiences. I can't say same thing happens when walking through one of my favorite department stores, especially during one of their semi-annual sales.
I was going to wait to post the Orecchiette Caprese Salad but thought maybe it would encourage you to go to a farmer's market this weekend. But don't let me stop you from going shopping anywhere else.
Recipe
Orecchiette Caprese Salad (inspired by Bon Appetit's August 2009 Orecchiette with Fresh Mozzarella, Grape Tomatoes and Garlic Chives)
Ingredients
12 ounces orecchiette pasta
1 pound little pearl mozzarella or fresh mozzarella diced or fresh bocconcini cut into penny sized pieces. Recommend BelGioioso mozzarella.
1 pound baby heirloom tomatoes or grape tomatoes, cut in half lengthwise
7 Tablespoons extra-virgin olive oil
3 1/2 Tablespoons white balsamic vinegar
2 Tablespoons freshly minced basil
3 Tablespoons of garlic scapes, minced or 3 Tablespoons of garlic chives or a combination of both
Sea/Kosher Salt and Pepper
Directions
1. Cook pasta in salted water until barely tender, slightly al dente. Drain. Allow to cool to room temperature.
2. Mix together extra-virgin olive oil and white balsamic vinegar. Season with sea or kosher salt and pepper and set aside.
3. In a large bowl, combine cooled pasta, tomatoes, basil and garlic scapes/garlic chives. Pour dressing over and mix well.
4. Stir in mozzarella.
5. Taste and season with additional salt and/or pepper as needed.
6. Serve at room temperature or chilled.
