Tuesday, March 19, 2013

Red Potatoes Caprese!

This recipe is a combination of two wonderfully simple recipes. The red potatoes and the warm Caprese salad compliment each other well and are tied together with a simple and delicious olive oil and herb infusion.  Boccacini or small mozzarella balls, Italian, which translates into "small mouthfuls", a perfect description, add fresh creaminess to the experience. Bright, juicy grape tomatoes are a match made in heaven for the ornate side dish or vegetarian main course, and the potatoes may be prepared in veggie broth instead of chicken broth or plain salted water.
This dish goes well alongside any protein. I  initially planned to serve the Caprese salad atop a bed of spinach with thinly sliced red onion, with the boiled red potatoes, to serve with a barrage of grill fresh steamed and smoked oysters, crab legs and Kielbasa for an impromptu get together with family.  The day, two Saturdays ago, was gorgeous and  I went to pick up my sister Linda, to enjoy the day filled with heart healthy horseshoes, sharing stories and some friendly rounds of cards, late into the evening. Well, late is overstated, because it lasted til around 11:30 pm, very late by my standard!  As the evening went on, we noshed and nibbled on the spoils of the grill, family style, on the patio as we played cards, and the plating became a non issue, as the potatoes had been forgotten in the kitchen on the stove.
The salad remained as well, so I thought, why not put the two together for a colorful and tasty accompaniment for another meal, the results were super awesome, and my 5 year old Bronwyn loved it too.
Recipe:
1 pint grape tomatoes
1/2 lb. boccacini
2 tbsp. finely chopped fresh herbs, like basil, parsley and oregano
2 tbsp. seasoned rice vinegar
2 lbs. small red potatoes
chicken broth
 Place vinegar in a bowl and whisk in about 2 tbsp. of olive oil. SPST
Fold in cheese, tomatoes and herbs until coated evenly. Marinate at room temperature for up to 1 hour.
Meanwhile, place potatoes in medium pot and fill to just cover with chicken broth.
 Bring up to a boil and reduce to rolling simmer, cooking until done, about 25 minutes.
Let potatoes cool enough to handle and quarter.  Toss with Caprese salad or place on plate and spoon some of salad atop potatoes.  Place under broiler or briefly in microwave to partially melt cheese.
Serves 6 to 8







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