Friday, August 09, 2013

Beet Caprese and Squash Blossoms


Friday 2 August
When we ran the oven for the chicken and corn last Sunday, we also wrapped three big beets in tinfoil and threw them on a lower rack in there.  With an 8-oz. ball of fresh Belgioioso mozzarella, we could make two dinner-size beet caprese summer salads, drizzled with oil and white balsamic.

And to top them off (literally), we fried up some zephyr blossoms, stuffed with the same mozzarella; and since there were some slices of cheese left over, we wrapped a couple around a strip of French white anchovies. 

Traditional things made with non-traditional ingredients give a nice spin on the classics.

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