Wednesday, August 11, 2010
Insalata Caprese Redux
So that evening I had planned veal chops with pasta. I did as I planned with the veal chops: I rubbed them with a good olive oil, sprinkled with salt and pepper, and grilled them. (I'd planned on doing them on the outside grill but it was WAY too hot. The stove-top ridged cast iron grill had to do!) I made a lemon-caper butter that I dropped on top as it came off the grill.
And to go with it, I cooked imported fettucine nicely al dente and drained it, reserving a bit of the cooking water. Meanwhile, I chopped the tomatoes and mozzarella balls with the balsamic dressing left. Once the pasta was drained, I put it back into the pasta pan and added the caprese salad with a little drizzle of olive oil, a splash of the reserved cooking water and more fresh basil tossed into it.
I put the pasta on the plate and topped it with the veal chop. When some of the caper butter drizzled down onto the pasta...well all I can say is "Multo buono!"
1 stick butter, at room temperature
Juice and finely grated zest of two lemons
1 tbsp capers, drained and chopped
1 tbsp minced parsley, preferably Italian
1 good pinch kosher salt
1/2 tsp freshly ground pepper
Combine all ingredients. Leave at room temperature so butter is soft. Use for grilled veal, pork or full flavored fish like swordfish, halibut or tuna.