Andrea Bocelli's E Chiove

Benvenuti / Welcome!

My family has had many good cooks. I come from a line a great kitchen junkies, among them my great grandparents, grandparents, parents, aunts and uncles, and brothers and sisters. We are 100% Italian with origins from Campania (my dad's side) and Sicilia (my mother's side). Such a combination makes for great tastes and remarkable dishes. It was a pleasure to prepare food for my best friend and partner in life, Wally (in middle of picture above). He loved the many foods I prepared. Very sadly he is no longer with us and is sorely missed at the table. This blog is dedicated to him and to our friends who shared our company. One of our friends, Susan Arnold (seen in picture above), travelled with us to the Amalfi coast in 2006-2007. The picture was taken just after New Year's day at the ristorante Aurora (www.sorrentotour.it/aurora/) in Sorrento located at the Piazza Tasso.

My Father's Side of the Family: Campania



The Zeoli-Pozella families have their roots in Campania from the historic town of Benevento (which the Romans called Beneventum), Santa Croce del Sannio, and San Nazzaro just northeast of Napoli. It is nestled in the Appennini with fertile earth great for growing grapes and raising livestock. Some Italians refer to the Beneventini as montanari (the mountain folk), very hard-working people with unique ways, as seen in their culinary creations.

My Mother's Side: Sicilia



Our maternal ancestors (the Stornello and Tarantello families) are from southeast Sicilia, from the city of Siracusa and town of Pachino. The Ionian sea plays a major part in the cuisine of these locales. The Greeks, Romans, Turks, North Africans, Spaniards, and French influenced the culinary traditions of this ancient island. For those who prize seafood, legumes, nuts, grains, lemons, oranges, pasta, tomatos, cheeses, and zesty sauces, Sicilia awaits you.

Wednesday, August 5, 2009

Tomato, Mozzarella, and Basil Salad of Capri


Insalata Caprese
Insalata caprese represents the holy trinity of Italian cuisine: tomato, mozzarella, and fresh basil. To make this salad you need fresh mozzarella, basil, tomatoes, good quality Italian extra-virgin olive oil, sea salt, and a little crushed oregano or even oregano powder. I prefer crushing the oregano very fine – not much is needed – just a hint, but that hint adds such a special flavor.
On our return trip from Sicily, Wally’s daughter Ellie knew we would be a little hungry. She had fixed us an insalata caprese the day of our arrival with Italian bread. It was such a nice sight to see after traveling for so long. It was delicious and satisfying – you can’t beat it!
This salad is wonderful as antipasto – prosciutto crudo complements it very well. If you’ve never made this before, it’s a must have!
Ingredients for 4:
3 ripe tomatoes, either sliced or cut in wedges – any design you like
1 lb of mozzarella, sliced round or cubed, whatever you wish
10 basil leaves, either broken up or whole, depending on the design you wish to make
Sea salt to taste
Crushed oregano – just a tad (barely a pinch)
Extra-virgin Italian olive oil
A splash of white balsamic
Pepper – optional
Preparation:
Arrange your tomatoes, mozzarella, and basil on a plate. The design is entirely your own – you may want to sandwich in the mozzarella between the tomatoes – the same with the basil, or mix everything together as if you’re tossing any other type of salad. Crown with the oil and balsamic. Then add your salt, [pepper], and crushed oregano. Serve with crusty Italian bread.
Mangia bene!
Posted by at 8/05/2009 10:10:00 AM
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