2007 Paccheri With Caprese Lobster Salad Food

2007: PACCHERI WITH CAPRESE LOBSTER SALAD

Steps:

• Prepare the salad: bring a large pot of generously salted water to a boil. Add the lobster and cook for 11 minutes. Remove the lobster and reserve the cooking water. When the lobster is cool enough to handle, remove the meat from the shell and cut it into 1/2 -inch pieces.
• In a medium bowl, fold together the mozzarella, tomatoes, lobster, basil and olive oil. Season to taste with sea salt.
• Return the lobster water to a boil. Stir in the pasta and cook for 7 minutes (it should still be firm).
• Meanwhile, set a 10-inch sauté pan over medium heat and pour in the olive oil. When it starts to shimmer, add the garlic and sauté until golden around the edges. Add a ladleful (about 1/2 cup) of the pasta water to the sauté pan.
• Using a slotted spoon, transfer the paccheri to the sauté pan. Cook over medium-high heat for about 2 minutes, or until the pasta is al dente. Stir in the parsley.
• Divide the pasta among 4 plates (or 6 if serving as an appetizer). Top each with the lobster salad.

WINTER CAPRESE SALAD

Steps:

• 1. Preheat the oven to 200°F.
• 2. In a large bowl, toss the tomatoes with 1/2 cup of the olive oil and salt and pepper to taste. Place cut side down on a small baking sheet and bake for about 2 hours, or until the tomatoes are softened.
• 3. Remove the tomatoes from the oven and let cool.
• 4. Transfer the cooled tomatoes to a colander and set aside to drain while you make the pesto.
• 5. Combine the garlic and Parmigiano in a blender and pulse until the garlic is roughly chopped. Add the basil and pulse 7 or 8 times, or until the leaves are shredded. With the blender running, slowly add the remaining 1 cup olive oil, blending until smooth.
• 6. Toast the pine nuts in an 8-inch sauté pan over medium heat, tossing frequently, until golden brown, 3 to 4 minutes. Transfer to a plate to cool.
• 7. To serve, arrange 3 tomato halves cut side down on each plate. Place a ball of mozzarella in the center and spoon 2 tablespoons of the pesto onto each ball of mozzarella. Sprinkle with the pine nuts and garnish with basil leaves.

CAPRESE SALAD

Steps:

• Cut tomatoes into 1/4-in. slices and arrange on a plate, alternating tomatoes with mozzarella slices.
• Scatter basil ribbons over the tomatoes and mozzarella.
• Drizzle with olive oil and season to taste with salt and pepper.
• NOTE: I would add a bit of balsamic vinegar when I serve it on my plate because it's like the one at Macaroni and Grill.

BAKED CAPRESE SALAD

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the sliced baguette bread on a baking sheet.
• Brush with some of the olive oil.
• Sprinkle with salt.
• Bake until the bread is pale golden and crisp, about 5 minutes.
• Remove from the oven.
• Top each slice of bread with a slice of tomato and sprinkle with salt and pepper.
• Top each slice of tomato with a slice of mozzarella and sprinkle with salt.
• Return the baking sheet to the oven until the cheese and tomato are warmed, about 5 minutes.
• Arrange the toasts on a serving platter.
• Top each toast with a basil leaf.
• Sprinkle with salt and pepper, and serve.