Asparagus and prosciutto bundles are an elegant starter or side dish where roasted asparagus spears are wrapped in delicate cured ham. The balsamic and olive oil dressing adds depth and a slight sweetness that pairs beautifully with the salty prosciutto.
Aubergine cubes are salted to weep, fried hard in olive oil to deep gold, and reserved. A separate pan is used to soften diced onion and sliced celery in olive oil; garlic joins briefly; chopped tomatoes simmer with red wine vinegar and sugar to make the agrodolce base. Green olives, capers, sultanas (optional) and toasted pine nuts are stirred in. The fried aubergine is returned and simmers for 10 minutes to meld. Off heat, fresh basil is scattered. Rested at least 2 hours (ideally overnight) before serving at room temperature.
Ripe summer tomatoes and good buffalo mozzarella alternate in a row, with whole basil leaves between. A heavy drizzle of extra virgin olive oil, flaky salt, freshly ground pepper. That's it. Optional balsamic if you must, but the original doesn't have any.
Soft butter beats together with crushed garlic, parsley and a touch of salt. The butter spreads onto split baguette halves (or down the middle of a long loaf). Wrapped in foil, baked, then opened and grilled briefly to crisp the top.
The dish is an assembly, not a recipe. The four ingredients (tomato, mozzarella, basil, olive oil) all need to be the best you can afford, that's the whole technique. Tomatoes at peak ripeness, sliced 1 cm thick; mozzarella di bufala torn or sliced fresh from the brine; large whole basil leaves; cold-pressed extra-virgin olive oil. Layered on a plate alternating tomato slices with mozzarella, basil leaves tucked between, salt and pepper, finished with olive oil. Eaten with crusty bread.
Day-old crusty bread is torn into rough pieces and briefly moistened with water-and-vinegar, just enough to soften without making mush. Ripe tomatoes are deseeded and cubed; juice is reserved for the dressing. Cucumber is peeled in stripes, deseeded and sliced. Red onion slices soak briefly in cold water to mellow. A dressing of red wine vinegar, good olive oil, the tomato juice, garlic and salt is whisked. Everything tosses together in a wide bowl; rests for 30 minutes at room temperature so the bread drinks in the juices; finished with torn basil and a final glug of olive oil at serving.
Large, meaty portobello mushroom caps baked with a savory-aromatic filling of Brie-style blue cheese, crispy breadcrumbs, garlic, and fresh parsley. The result is a beautiful, vegetarian-friendly starter or side dish with rich, umami flavors and a satisfying texture contrast between soft cheese and crispy topping.
Tomato and basil salsa is a rustic Italian preparation that celebrates the quality of its primary ingredient: ripe, flavorful tomatoes. The supporting cast, capers, black olives, and lemon juice, merely emphasizes tomato's natural acidity and sweetness without overwhelming. Generous olive oil creates body and richness, while fresh basil added at the final moment introduces herbaceous brightness. The salsa benefits from an hour of resting before service, during which flavors meld and deepen. However, the fresh basil must be added only at the final 30 minutes before serving to preserve its aroma and color.