Una mozzarella de búfala cambia el resultado de una ensalada Caprese
En una ensalada Caprese de pocos ingredientes, la diferencia suele estar en el queso, y la mozzarella de búfala aporta un sabor más intenso y profundo.
Caprese salads are simple. Slices of beefsteak or heirloom tomatoes are layered with slices of mozzarella, and dressed with extra virgin olive oil, basil, and a little salt. When recipes call for only a few ingredients, quality and freshness are paramount. If the flavor is lacking, the tomatoes are often to blame, but if good, seasonal tomatoes have been chosen and the result is still bland, the cheese deserves more attention.
For a truly authentic Caprese, look for traditional buffalo mozzarella, ideally with the Protected Designation of Origin (PDO) from Campania, Italy, made with Mediterranean buffalo milk. It's very popular in pizzas, salads, and Italian cuisine in general. If you can find it in your regular supermarket or a gourmet shop, it's the best choice.
Classic mozzarella, made with cow's milk, has a very mild flavor and, when served fresh, a slightly firm rather than elastic texture. Buffalo mozzarella has a soft, elastic exterior and a creamy, slightly sticky interior. Its more intense and complex flavor pairs well with the slightly sweet and acidic tomatoes and fresh basil. Because it is more intense, it can handle less olive oil and balsamic vinegar.
If you can't find buffalo mozzarella, there are alternatives. Burrata, also made from cow's milk, has a firm rind; when you break it, a creamy curd oozes out. Stracciatella is the interior of the burrata and is especially delicious in a Caprese salad. With these options, it's a good idea to cut the tomatoes a little thicker so they hold the cheese well, and have slices of toasted ciabatta on hand for dipping in any leftover cheese.
For a firmer option, smoked mozzarella, available in cow's milk and buffalo milk varieties, is easier to slice. Its woody, smoky flavor adds depth to the salad, especially when paired with a flavorful, high-quality olive oil.
Good quality mozzarella doesn't need salt. Unlike tomatoes, salt slightly alters its flavor, so it's best to salt only the tomato slices. Fresh basil and extra virgin olive oil, used sparingly, complete the salad.
