Caprese Granita Recipes

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CAPRESE SALAD - GIADA DE LAURENTIIS



Caprese Salad - Giada De Laurentiis image

Recipe from "Everyday Italian". I made this recipe with only cherry tomatoes and just tossed everything together with the dressing. Easy and good.

Provided by Ms. Poppy

Categories     Vegetable

Time 15m

Yield 4 first-course servings

Number Of Ingredients 7

3 tablespoons fresh lemon juice (from about 1/2 lemon)
1/2 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
3 tablespoons extra virgin olive oil
1 1/4 lbs tomatoes, assorted (such as regular vine-ripened tomatoes, plum tomatoes, cherry tomatoes, grape tomatoes and yellow tea)
6 ounces fresh mozzarella cheese, drained and sliced
2 tablespoons fresh basil leaves, thinly sliced

Steps:

  • Whisk the lemon juice, 1/2 t salt, and 1/4 t pepper in a medium bowl. Gradually whisk in the oil to blend. Set the dressing aside.
  • Cut the regular tomatoes into 1/2-inch thick slices, and the plum tomatoes into wedges. Cut the cherry, grape, and teardrop tomatoes in half. Arrange the tomatoes and mozzarella on a platter. Drizzle the dressing over. Sprinkle with the basil and additional salt and pepper to taste, and serve.

Nutrition Facts : Calories 245.9, Fat 20, SaturatedFat 7, Cholesterol 33.6, Sodium 565.3, Carbohydrate 7.3, Fiber 1.8, Sugar 4.5, Protein 10.8

AUTHENTIC SICILIAN GRANITA AL LIMONE



Authentic Sicilian Granita al Limone image

Lemon granita is one of my favorite things about Sicily. It's easy to make at home if a trip to the island isn't possible. Using Meyer lemons, which tend to be sweeter than regular lemons, helps replicate the flavor of authentic Sicilian lemons. Serve as an after-dinner refresher or afternoon pick-me-up. And for a nice twist, add a small scoop to your iced tea, like they do in Sicily.

Provided by Buckwheat Queen

Categories     World Cuisine Recipes     European     Italian

Time 3h40m

Yield 10

Number Of Ingredients 5

2 cups water
1 cup white sugar
1 cup freshly squeezed Meyer lemon juice
5 lemon wheels
2 tablespoons lemon zest

Steps:

  • Pour water and sugar into a saucepan. Heat over medium, stirring until sugar melts; do not bring to a boil. Remove from heat when the sugar has completely dissolved and the water is no longer cloudy. Add lemon juice and stir until combined. Refrigerate until cold, about 30 minutes.
  • Pour into a freezer-safe dish that has a tight lid. Cover and put into the freezer until it begins to freeze around the edges, but is still slushy in the center, about 45 minutes.
  • Lightly stir the crystals from the edge of the granita mixture into the center using a fork and mix thoroughly. Replace the lid. Close the freezer and chill until granita is nearly frozen, 30 to 40 more minutes.
  • Mix lightly with a fork as before, scraping the crystals loose. Repeat freezing and stirring with the fork 3 to 4 times until crystals are separate and the granita is light, dry, and fluffy.
  • Serve each portion with 1/2 of a lemon wheel and fresh lemon zest on top.

Nutrition Facts : Calories 95.3 calories, Carbohydrate 28.3 g, Fat 0.2 g, Fiber 2.9 g, Protein 0.8 g, Sodium 3.4 mg, Sugar 20.6 g

CAPRESE PANINI



Caprese Panini image

A favorite salad get its turn in a sandwich.

Provided by MomMatula

Categories     Main Dish Recipes     Sandwich Recipes     Panini Recipes

Time 30m

Yield 2

Number Of Ingredients 9

2 tablespoons olive oil, divided
¾ cup diced tomato
1 tablespoon drained capers
1 pinch red pepper flakes
½ teaspoon balsamic vinegar
4 slices sourdough bread
¼ cup prepared pesto
1 (6 ounce) package sliced mozzarella cheese
sea salt and coarsely ground pepper to taste

Steps:

  • Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add tomato, capers, and pepper flakes; saute until tomatoes just start to break down, about 3 minutes. Remove from the heat and stir in vinegar.
  • Brush one side of each bread slice with remaining oil. Spread the other sides with pesto. Place 2 slices of bread, pesto sides up, on a work surface. Layer with mozzarella cheese and then tomato mixture. Sprinkle with salt and pepper and top with remaining bread, oiled sides up.
  • Toast sandwiches in a large skillet over medium heat until golden, 5 to 7 minutes per side. Use a heavy skillet on top of the sandwiches to weigh them down as they cook.

Nutrition Facts : Calories 647.8 calories, Carbohydrate 35.9 g, Cholesterol 63.8 mg, Fat 42.2 g, Fiber 3.2 g, Protein 32.6 g, SaturatedFat 14.5 g, Sodium 1214.5 mg, Sugar 4.3 g

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