Lunch: Mozza Caprese

Recipe by Nancy Silverton Insalata caprese — mozzarella, tomatoes, and fresh basil drizzled with olive oil — is one of Italy's most famous summertime salads. "At Mozza, we wanted to come up with a version that would be wonderful year-round, even in the w

This recipe includes fertility superfoods such as:

Lemon, Nuts, Basil

Health and fertility benefits of Mozza Caprese

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

6 tbsp. pine nuts
2 tbsp. finely chopped garlic
3/4 c. chopped fresh basil
3/4 c. chopped fresh flat-leaf parsley
2 tsp. kosher salt
1 c. good-quality olive oil
1/2 c. grated Parmigiano-Reggiano cheese
2 tbsp. fresh lemon juice

Instructions

To make the Pesto Sauce: Preheat the oven to 325 degrees F. Spread the pine nuts in a single layer on a rimmed baking sheet and toast in the oven, stirring occasionally, for 8 to 10 minutes, or until lightly golden and fragrant. Watch the pine nuts closely, because they burn easily. Pour onto a plate and let cool.
Transfer the pine nuts to a mortar, add the garlic, basil, parsley, and salt, and pulverize with a pestle to a smooth paste. Slowly drizzle in the olive oil, working it in with the pestle, then add the cheese, again mixing well with the pestle. Just before serving, season with the lemon juice then taste and adjust with more lemon juice and salt. You should have about 1 1/2 cups. You will need 1/2 cup pesto for this recipe. The remainder will keep, tightly covered in the refrigerator, for up to 3 days.
To make the Insalata: Preheat the oven to 200 degrees F. Place a wire rack on a rimmed baking sheet. Arrange the tomatoes, with their vines intact, on the rack. Brush with 2 tablespoons of the olive oil and season with the salt and pepper. Roast for 4 to 4 1/2 hours, or until the skins begin to shrivel like a raisin but the tomatoes remain plump. Remove from the oven and let cool.
If each ball of cheese weighs 1/2 pound, cut it half; if each ball weighs 1 pound, cut it into quarters. Slice the cheese crosswise into slices about 1/4-inch thick and arrange them on 8 small plates or a single platter. If using burrata, season the cheese lightly with sea salt. Spoon 1 tablespoon of the pesto over each cheese portion.
Using scissors, snip a basil leaf over each cheese portion. Again using scissors, snip the vines of the tomatoes to create 8 equal portions with their vines intact, and arrange the tomatoes on top of the cheese. Drizzle about 1/2 teaspoon olive oil over each serving of tomatoes and serve immediately.

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