The modern way of Insalata Caprese
The modern way of Insalata Caprese adapted from Armando Percuoco’s Latest : Buon Ricordo Cook Book.
500 ml extra virgin olive oil
7 tablespoons icing sugar
4 vine ripened tomatoes
4 tablespoons caster sugar
450 grams bocconcini or burrata cheese
Garnish – 40 basil leaves
Peel the tomatoes by placing a cross on their bottoms using a sharp knife. Drop them in boiling water for 30 seconds and immediately remove. Place in a bowl filled with ice and water. The skins will peel easily after this.
Mix together the olive oil and icing sugar in a bowl and put in the tomatoes. Leave to marinate for 12 hours. Pick out the tomatoes and put them dry with a paper towel.
Coat in 4 tablespoons of caster sugar. Place the tomatoes in a covered container and leave for another 6 hours.
To make the basil sauce , drain the liquid that comes from the tomatoes and place into a blender jar. Add the basil leaves and add 1 tablespoon olive oil and salt. Blend into a sauce, similar to pesto.