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Italian Flag Salad (Caprese)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.22
Energy (kCal)50.4333
Carbohydrates (g)-
Total fats (g)0.2833
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Make sure you serve this on a white platter! | 2. Wash and dry the tomatoes. | 3. Remove the stem and cut into slices, approximately 1/2 inch thick, lengthwise. | 4. Arrange slices decoratively on platter. | 5. Drizzle with just the barest amount of olive oil, sprinkle lightly with salt (sea salt is wonderful!) and coarsely ground, FRESH black pepper. | 6. Cut the mozzarella into slices approximately 1/3 inch thick and arrange 1 slice of cheese per slice of tomato. | 7. (the mozzarella balls available in Greece are pretty small- maybe 3-4oz). | 8. What you want is a white slice of cheese just covering the tomato slice, but with the red of the tomato peeking through. | 9. Dot each mozzarella round with 1/2 to 3/4 tsp of pesto. | 10. Serve with lots of crusty bread! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rom tomato 4 ripe 50.4333 0.0 11.22 0.2833
    mozzarella ball 2 50.4333 0.0 11.22 0.2833
    pesto sauce 1 jar - - - -
    olive oil - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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