Vietnamese Caprese
Vietnamese / Italian fusion you say? Grab the fish sauce, slice the fresh mozarella and sign me up! This is yin and yang at its best. Yes, that's Chinese, but roll with me here - hot-cold-sweet-sour-crunchy-soft all in one crazy bowl. Make the meatballs right before cooking - they would have been spectacular if they were lighter and fluffer than the recipe version which calls for overnighting in the refrigerator. The tomato water was fun to make and turned out tasting like killer tomato soup. I got much more than the 3/4 cup the recipe promised but I used it more like a soup than a salad dressing. Every component tasted overly salty until you combined them at the end. This was a fun summer dinner and a surprise hit.
Ingredient Switch:
Thai Chilies - we always buy them and end up throwing them away in the grocery unpacking frenzy. So tiny they look like an empty produce bag. Luckily I had a jalapeno which was just as good.
The tomato pulp is too beautiful to waste. Tomorrow night have it on some grilled bread with a little olive oil!
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