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Capresé salad

I see many photos of Capresé salads that look as though the mozzarella has been whipped. It's light, fluffy, spreads out on the plate and it's not buratta. How can I achieve this?

asked by akrainey over 1 year ago
16 answers 658 views
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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I have not seen what you describe. Cypress salads are made with fresh mozzarella, which looks different than the hard mozzarella in packages. Is that what you are referring to? If you have a link to what you are referring to, that would be helpful.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Sorry..didn't scroll down. I see what you mean. I wonder if there are different stages when you make mozzarella and that is what is shown. I have only made ricotta, not mozzarella. I looked at the comments and not one person brought it up.

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added over 1 year ago

Take a look at Ottolenghi's tomato and mozzarella salad with buckwheat and curry leaves recipe: http://www.theguardian...

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I don't see any cheese on that at all. The link went to a tomato and elderflower salad. I'll do a Google search.

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inpatskitchen

Pat is a trusted home cook.

added over 1 year ago

I love whipped buratta but when I only have fresh mozz I'll whip it in my mini food processor with a little cream or half and half. It works pretty well!

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Now that is new to me. Can't wait to try it.

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added over 1 year ago

Do you whip the burrata in your food processor?

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Here's a version of a whipped mozzarella from the kitchn. You could use less cream and not whip to a froth. http://www.thekitchn.com...

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inpatskitchen

Pat is a trusted home cook.

added over 1 year ago

I whip buratta in this recipe:
https://food52.com/recipes...

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added over 1 year ago

Susan, you have to scroll down on the link I provided to find this recipe.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Found it. :) Duh me.

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added over 1 year ago

I use buffalo mozzarella, it is creamy like burrata.

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added over 1 year ago

akrainey, that Ottolenghi recipe calls for buffalo mozzarella torn into pieces. Buffalo mozzarella is like eating clouds, so delicious and so hard to find outside of Italy. I would use burrata for a similar cloud-like effect. Or try inpatskitchen's suggestion.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

I think you will appreciate this article.
http://mobile.nytimes.com...

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added over 1 year ago

Susan, I loved the article! Thanks for passing it along. I live in Chicago where there is an Eataly. I'm going over there today to check out their Buffalo mozzarella.

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Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Oh awesome. Now you're armed with info about the real thing. I'm in Portland and supposedly, it's available here too. We'll see.