Caprese ensalanda is my favorite Italian starter… and baby buffalo bocchini’s call to me. This salad is a warm spin on my favorite. Made with oven roasted fresh local tomatoes, ribbons of basil from the garden and pillowy soft bocichinni with quinoa and a drizzle of olive oil and balsamic. Perfection.
I started with about 8 small fresh tomatoes, cut into 8 pieces each, tossed in a generous amount of olive oil, sea salt and balsamic vinegar, along with a sprinkle of dried parsley. Roast at 425 for about 40 minutes, or until nicely roasted.
In a separate bowl combine 4 cups of cooked quinoa with 1 cup of sliced bocchini cheese.
a good glug each of olive oil and balsamic vinegar
a handful of fresh basil sliced ribbon thin
and 1 small hot pepper diced finely
Set aside to soak up the flavor while the tomatoes roast.
Once the tomatoes are done to your liking add them to the quinoa along with all the roasting juices, gently toss and serve.