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That sounds like some sort of international treaty, doesn't it? Gee, how I wish our current regime would remember how to <
But I digress. Back to the caprese. Insalata caprese. By far my favorite spring/summertime Italian appetizer. Back in the summer of 1998, while completing the last port-of-call on a Mediterranean cruise with the family, I actually was in Rome and ate this. In Italy. In Rome! The real deal. (And then I ordered a risotto entree and broke the Roman waiter's heart. That's a northern Italian dish, you know. And it takes forever to prepare. But hey, it was on their menu so they can't really bitch and moan, can they?)
Not sure what caprese is? Well, it's simply an antipasto: sliced fresh mozarella balls alternating with sliced tomatoes and fresh whole basil leaves. Drizzle with EVOO and sprinkle w/salt and pepper. Oh, cravings! So last night, I made a simple A-friendly compromise: no tomatoes (or pepper). And you know what? It was still heavenly. I couldn't get enough! So, hey, there you go fellow As. And Bs for that matter. You can have your cake and eat it too. Really, I don't miss those tomatoes. I mean, the acid, the hives on my hands when slicing the stuff. I'm better off without. Though, man, there is nothing like biting into a fresh tomato right off the vine on a cool summer night. Mmmmmm....stop, Erika, stop. Must! Stop! Fantasizing!