Galbani Cheese Fresh Caprese Salad
Shared by Tim R. of Appleton, WI
Prep Time:
45
Cook Time:
25
Total:
1:10
Ingredients
- 1 ball 8 1/4-inch-thick slices fresh Galbani mozzarella cheese ( from one Galbani Fresh Mozzarella 8 oz. ball), cut in 1/4 inch slices
- 4 oz. Fresh basil leaves , cut in strips
- 2 cups Bread Crumbs
- 1 Whole Egg, beaten
- 7 oz. tomato juice
- 1 g Sodium Alginate
- 10 2/3 oz. purified water
- 3 g calcium chloride
- 4 oz. Extra Virgin Olive Oil
- pinch Sea salt
- pinch Fresh Cracked Black Pepper
Directions
Prep 1. Prepare the calcium chloride bath; blend the calcium chloride with the purified water and refrigerator for up to 45 minutes. 2. Chiffonade the basil, refrigerate. 3. Mix the tomato juice with the sodium alginate and blend until well incorporated, refrigerate. 4. Whip the whole egg thoroughly, refrigerate. Service 1. Spherification: Gently drop the tomato mixture from a spoon into the calcium chloride to form a sphere of tomato juice. Rinse the tomato sphere in a bath of water, set aside. Repeat this process three times. 2. Slice the Galbani Mozzarella Cheese into 1/4 inch thick slices. Dip the cheese into the egg wash, and then into the seasoned bread crumbs, reserve for frying. 3. Pan fry the breaded Galbani Mozzarella Cheese slices until slightly golden brown on both sides, reserve. 4. Plate: place the Galbani Mozzarella Cheese slice on the plate. Gently place the tomato sphere on top. Top the sphere with the chiffonade of basil. Drizzle extra virgin olive oil over the basil.
