In this column we share the cuisine and recipes of Italy and our Italian American communities. Each month we feature recipes curated from our research and those shared by LGI readers.
Food and cooking are important aspects of our cultural identity and sharing recipes is one way for us to connect to our roots and to one another!
We invite you to share your family recipes and the stories behind them with us! Please email your favorite recipes and photos to This email address is being protected from spambots. You need JavaScript enabled to view it. before June 10. For more recipes like this, subscribe to La Gazzetta Italiana.
Buon appetito!
Caprese Salad with Balsamic Glaze
dalla cucina di La Gazzetta Italiana
Questa ricetta è per un'insalata caprese. Con pomodori di stagione e mozzarella di bufala, quest'insalata è perfetta per l'estate. La ricetta include una glassa calda fatta di miele e aceto balsamico da versare sui pomodori e sulla mozzarella.
This simple, classic Italian dish celebrates fresh summer ingredients. Enjoy with a chilled glass of Pinot Grigio or Prosecco and a slice of crusty ciabatta or focaccia.
Ingredients (Serves 2-4):
3 Large ripe tomatoes (heirloom or vine-ripened), sliced
1 C. Fresh mozzarella (buffalo mozzarella or fior di latte), sliced
Fresh basil leaves (a generous handful)
Extra virgin olive oil, to drizzle
Salt & freshly cracked black pepper, to taste
Balsamic glaze
Directions:
Slice the tomatoes and mozzarella into ¼-inch thick slices.On a serving plate or platter, alternate slices of tomato and mozzarella, overlapping them slightly in a circular or linear pattern. Tuck whole basil leaves between the slices for aroma and color. Drizzle generously with olive oil. Sprinkle with salt and pepper to taste. Drizzle lightly with balsamic glaze for a sweet, tangy finish.
Homemade Balsamic Glaze
Ingredients:
1 C. Balsamic vinegar
1 T. Honey or brown sugar (optional)
Directions:
Add vinegar (and honey, if using) to a small saucepan. Simmer over medium heat, stirring occasionally, until reduced by half and thickened (10–15 minutes). Cool before drizzling.
