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December 23, 2012 at 11:36 pm #606013
We don’t go to La Rustica as much as we did a decade ago. The reason is a combination of austerity and greater choices of restaurants in WS.
So, a few weeks ago, we decided to go after a more than two year hiatus.
I couldn’t resist the lamb shank, a dish that I find a disapointment anywhere else.
But, we decided to split a Caprese and it was a very good decision.
An Italian classic, La Rusica makes the best Caprese salad I’ve ever eaten. We now order it for take out when we have pizza.December 24, 2012 at 12:56 am #780783
I love La Rustica and, like you, don’t go there as often as I used to. What is it about the Caprese that you like? What makes it different from others?December 24, 2012 at 1:54 am #780784December 24, 2012 at 3:41 am #780785
we recently tried the winter caprese at Pizzaria 22.
the tomato is roasted before being chilled and added to the salad.
not being a huge fan of roasted tomatoes i thought i wouldn’t like it
i was wrong.
roasting takes the hot house out of hot house tomatoes:)
so you see..
put a caprese on the menu.. any caprese..
and i will try it.December 25, 2012 at 1:40 am #780786
What makes the Caprese at La Rustica my favorite?
They use monzerella di bufala, made from the milk of domestic water buffalo. It is creamy, with a slighty tart taste. The times I have had the caprese, the tomato was cut in wedges and presented as a flower, with generous cheese slices between the wedges and chopped basil over the blossom.
This sits atop a bed of greens with a basil pesto drizzled over it. In addition, a garnish of freshly ground black pepper, black olives, olive oil, with a small side of marinated artichoke hearts with capers and crushed red pepper.
It really is good.December 25, 2012 at 2:22 am #780787
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