3 Ways to Use Fresh Basil in Your Italian Cooking Recipes
Basil is not a one size fits all herb. It comes in various colors, sizes and aromas. So make sure you use
the right kind. Italian basil, sweet basil and Greek basil will all lend themselves as perfect varieties for
many Mediterranean dishes. Some are stronger than others, so experiment with them to discover
which ones you prefer the most. Here are 3 easy Italian recipes for using your fresh basil:
1. Mozzarella Basil Salad
Normally, we think of lettuce when we hear the term salad. But this recipe is very simple and
can be put together as a wonderful snack or appetizer in no time at all. All you need is:
A ball of fresh mozzarella. You can buy these typically in the deli section of your grocery store.
Because they are fresh, they are often in the form of a ball. Keep any leftover cheese in a
container full of water. Change out the water daily and the cheese will be good for a few days.
A handful of fresh basil. You can leave whole or slice them lengthwise. If you choose to slice
them, do so just before you serve the salad, because they will begin to turn brown on the edges
if left too long.
Extra Virgin Olive Oil. It is best to use extra virgin because it holds less acidity than regular olive
oil – which is why it is often used in salads such as this one.
Start by slicing the mozzarella into ¼ inch slices. Place on a plate. Overlap them just a little if
you are short on space. Sprinkle the sliced (or whole) basil leaves evenly over the cheese. Then
drizzle the olive oil over the cheese slices 3 times around the plate. Keep refrigerated until
needed, but it is best to serve immediately.
2. Tomato & Mozzarella Salad
This recipe is similar to the mozzarella salad in that it is very simple to make. What you need :
Two fresh tomatoes. Try to use ones that are meaty tomatoes, such as Roma or Italian varieties.
A handful of fresh basil. Never use dried basil. Fresh is the best for this. I recommend chopping
or slicing the basil.
A ball of fresh mozzarella cheese, chopped in ½ inch cubes. Fresh mozzarella cheese is key for
this dish. You can get the cheese at nearly any deli.
4 Tablespoons Extra Virgin Olive Oil. Remember, the extra virgin has lower acidity content
therefore, making it practical for such purposes.
2 Tablespoons Balsamic Vinegar.Do not use flavored vinaigrettes because the flavor of the basil
is all you will need. Adding in such flavors as rosemary or oregano will completely change the
dish.
Chop the tomatoes and place in a medium bowl. Add in the sliced basil and cheese. Drizzle the
olive oil around the bowl about 4 times, and do the same with the balsamic vinegar, but only
two times – approximately 2 Tablespoons. Mix well with a spoon, cover and let sit for a little
while before serving to allow the juices to absorb all the flavors. If you do not like balsamic
vinegar, you can omit it and the salad will taste just as good.
3. Pasta Sauce with Fresh Basil
Although I am a fan of homemade sauce, there are some fairly decent commercial brands out
there. When I have had to resort to buying premade sauce, I always look for a basic plain
tomato sauce which I can doctor up. One of the herbs I use is basil. This applies even with
homemade sauce. When heating up your pasta sauce, add some fresh basil leaves and let cook
for about 10 to 15 minutes over low –medium heat allowing the leaves to cook down. Serve
over a bed of fresh pasta in a pasta bowl and top with some grated Parmesan or Romano
cheese.
This article was contributed by Elizabeth Krause from www.simpleitaliancooking.com a website which specializes in Italian recipes. For weekly recipes and tips, join her newsletter. She first discovered Italiancooking while traveling in Italy. Here she saw the simple lifestyles of the Italians, however noticed they did not sacrifice quality. Every household still had espresso daily, but did so by using stovetop espresso makers rather than always going to a local shop.