One of the awesome things about being a father are the opportunities to teach and share your know how with the progeny. This Good Friday evening has provided just that circumstance. My oldest son JD returned to the Lowcountry today for a short Easter respite and an interview for his summer job. Accordingly, I decided that in lieu of dinner out on the town, we would fix some baked lasagna. So out to the kitchen herb garden I went to collect a harvest of oregano, parsley and basil and then back to the cutting board to instruct JD on the duty of mincing fresh herbs. While JD prepped the herbs, I grated some fresh Parmessan Cheese to use in the cheese layer of the lasagna.
If you are interested in the recipe we use for baked lasagna check out Charleston Receipts Repeats cookbook, it is available on Amazon. As for the Caprese, it is simple yet elegant. Use your favorite tomatoes, slice them about a half-inch thin. Use fresh mozzarello sliced likewise and layer the tomatoes and cheese on a dish. I sliced about 6 large strawberries very thin and layered them amongst the cheese and tomatoes. Snip fresh basil over the top and sprinkle sea salt according to your taste. To this, add some fresh ground pepper and garnish the top with several whole leaves of basil. Drizzle the salad with EVO (extra virgin olive oil) and finish it off with a good quality balsamic vinegar. Allow the salad to rest in the refrigerator for 20-30 minutes and then serve, Buon Appetito.