Insalata Caprese (actually, the salad from Capri) is the right summertime dish for cooks in a rush; slicing is the toughest half. The salad was created within the 1950s on the Trattoria da Vincenzo for regulars out for a light-weight lunch. They’d order a just-picked tomato and recent fior di latte (cows-milk mozzarella — no buffalo on Capri). The salad has advanced on the island to incorporate just a few leaves of rughetta (wild arugula) and a pinch of dried wild oregano, each native merchandise; in all places else in Italy it takes the type of tomato, mozzarella, and basil. The dressing is all the time a drizzle of extra-virgin olive oil — solely. Vinegar would destroy the fragile taste of the cheese and isn’t used. Sometimes I add Italian black olives to the salad for a change however it isn’t conventional.
2 kilos vine-ripened tomatoes (about Four massive), sliced 1/Four inch thick
1 pound recent mozzarella, sliced1/Four inch thick
1/Four cup packed recent basil or arugula leaves, washed effectively and spun dry
1/Four teaspoon dried oregano, crumbled if utilizing arugula as an alternative of basil
Three to Four tablespoons extra-virgin olive oil
Fine sea salt to style
Freshly floor black pepper to style
On a big platter prepare tomato and mozzarella slices and basil leaves, alternating and overlapping them. Sprinkle salad with oregano and arugula and drizzle with oil. Season salad with salt and pepper.
1 lb turkey breast cutlets
1/Four cup all-purpose flour
1/eight teaspoon salt
1/eight teaspoon pepper
1 massive egg
2 tablespoons water
1 cup tender bread crumbs
1/2 cup grated Parmesan cheese
1/Four cup butter, cubed
Minced recent parsley and lemon wedges for serving
Flatten turkey to 1/4-in. thickness. In a shallow bowl, mix the flour, salt, and pepper. In one other shallow bowl, beat egg and water collectively. In a 3rd shallow bowl, mix the bread crumbs and cheese.
Dredge turkey in flour combination, then dip within the egg combination and coat with crumbs. Place on a plate and let stand for five minutes.
Melt butter in a big skillet over medium-high warmth; prepare dinner the turkey cutlets for 2-Three minutes on both sides or till meat is not pink and the coating is golden brown. Sprinkle with parsley and serve with lemon wedges.