The island of Capri, Italy is where 'caprese' was made famous as a salad made from fresh ripe beefsteak tomatoes, basil, buffalo milk mozzarella, and olive oil.
1 bundle asparagus, blanched
1 roasted red bell pepper, brunoise
1 roasted yellow pepper, brunoise
4 oz halved baby artichokes
1 small shallot, minced
2 cups fresh baby spinach
3 oz goat cheese, crumbled
1/3 cup basil, packed in
1/3 cup parsley, packed in
1/6 cup fresh oregano
juice of 1 lemon, zest reserved
1 garlic clove
1 cup high quality extra virgin olive oil
TT salt and pepper
Make Salmoriglio by putting basil, parsley, oregano, garlic in a blender. Mix, adding olive oil slowly. Remove from blender and fold in lemon juice and lemon zest. Season with salt and pepper. In a bowl, combine roasted peppers, asparagus shallots, artichokes and Salmoriglio. Blanch ravioli, strain, and toss with the other condiments. Sprinkle with goat cheese and arrange onto serving plates.
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