I was in Spain for a wedding recently and on the day before I left I was a little out of sorts and hankering for food. It was lunchtime, and having managed the holiday hangovers other mornings with variations of croque madame’s or pizza, I felt that I should try something green and salady. So, of course, I ordered the least salady salad, the Caprese. What I ended up with unfortunately was an olive and tomato salad with dill and a few casual bits of mozzarella thrown in. Not that it was entirely unpleasant, but it was definitely not a caprese, which is all about the basil, cheese and olive oil for me. So after pushing a few pieces around I ended up sending it back, and ordered a pizza instead – which is really what I wanted all along.
Now, I don’t even know if you could call this recipe a traditional Caprese Salad either – as it has prosciutto, but the amount of basil used to the ratio of thin rolled out mozzarella is pretty damn good in my opinion. And as always, there are few things that can’t be improved by adding a bit of cured ham (or a poached egg) …. But at least this is closer to a Caprese than the Spanish dill monstrosity I sent back to the kitchen earlier this month.
Layout two pieces of clingfilm in a cross shape. Knead two 125g balls of mozzarella together like dough and roll out into a rectangular shape (this is easy Mozzarella is very pliant). Onto the rolled out mozzarella lay out thin sheets of prosciutto to cover. Repeat the process with fresh basil leaves. Next comes the cherry tomatoes. Lesson here is to either peel or macerate the cherry tomatoes (by leaving to soften in salt and balsalmic vinegar). If you leave the skin on, or unmacerated, then when you come to cut the Rouldade – the tough tomato skin will cause problems.
Using the clingfilm, and picking up at its longest edge, gently roll the mozzarella into a roll, tucking the inside edge in. When rolled take the clingfilm, twist the ends and tie in knots to tighten the sausage shape. Put in the fridge for at least an hour to set. Cut to serve with a good dousing of your best olive oil.