RAVE La Rustica – Caprese

[c@lbob]

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.

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[shed22]

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?

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[tjbplumber]

Dang now I’m hungry.

I love that place

gotta go there soon

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[JoB]

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.

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[c@lbob]

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.

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[JoB]

that does sound good

i don’t think i will ever tire of the many caprese presentations

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[Author]

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