2007 Paccheri With Caprese Lobster Salad Recipes

2007: PACCHERI WITH CAPRESE LOBSTER SALAD

Steps:

• Prepare the salad: bring a large pot of generously salted water to a boil. Add the lobster and cook for 11 minutes. Remove the lobster and reserve the cooking water. When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
• In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil. Season to taste with sea salt.
• Return the lobster water to a boil. Stir in the pasta and cook for 7 minutes (it should still be firm).
• Meanwhile, set a 10-inch sauté pan over medium heat and pour in the olive oil. When it starts to shimmer, add the garlic and sauté until golden around the edges. Add a ladleful (about 1/2 cup) of the pasta water to the sauté pan.
• Using a slotted spoon, transfer the paccheri to the sauté pan. Cook over medium-high heat for about 2 minutes, or until the pasta is al dente. Stir in the parsley.
• Divide the pasta among 4 plates (or 6 if serving as an appetizer). Top each with the lobster salad.

WINTER CAPRESE SALAD

Steps:

• 1. Preheat the oven to 200°F.
• 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
• 3. Remove the tomatoes from the oven and let cool.
• 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
• 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
• 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
• 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

BURRATA CAPRESE SALAD WITH GARLIC BASIL OIL

Steps:

• Cut the tomatoes into 1/3-inch-thick slices, then depending on the size, cut the slices into halves or quarters. Arrange the tomatoes on a serving platter and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Drizzle most of the Garlic-Basil Oil over the tomatoes. Tear the burrata balls into large pieces and scatter over the tomatoes. Top the burrata with some of the remaining Garlic-Basil Oil. Serve immediately.
• Add the basil, olive oil, garlic and 1/4 teaspoon salt to a high-powered blender. Turn the blender on low and gradually increase the speed. Blend until smooth.

CAPRESE SALAD

Steps:

• Arrange the slices of tomato and mozzarella on a platter, alternating between slices of each, and sprinkle over the basil leaves. Season generously with salt and black pepper, then drizzle over the olive oil and vinegar. Serve straightaway.

PEACH CAPRESE SALAD

Steps:

• Tear mozzarella into large pieces. On 2 large plates, arrange lettuce, peach wedges, tomato wedges, mozzarella and basil. Drizzle with olive oil and vinegar; sprinkle with salt and pepper.

CUCUMBER CAPRESE SALAD

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium heat. Boil until reduced to 1/4 cup, about 8 minutes. Remove from heat and allow to cool to room temperature.
• Arrange tomatoes, cucumber, mozzarella slices, and basil leaves in an alternating pattern on a small serving platter until platter is covered. Drizzle olive oil over the salad. Season with salt and pepper. Drizzle 1 to 2 tablespoons of the cooled balsamic vinegar on top. Serve immediately.

BAKED CAPRESE SALAD

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Arrange slices of baguette onto a baking sheet and brush both sides of each slice with 2 tablespoons olive oil. Sprinkle with sea salt.
• Toast the bread in the preheated oven until lightly golden brown and crisp, about 5 minutes. Flip the bread slices over and top each slice with a slice of tomato and a slice of mozzarella cheese. Sprinkle with salt.
• Return crostini to the oven and bake until tomato and mozzarella slices are warmed through, about 5 more minutes.
• Arrange the crostini onto a serving platter and sprinkle with basil. Drizzle with remaining 2 tablespoons olive oil and sprinkle lightly with more sea salt and black pepper.