{"id":23584,"date":"2019-08-12T00:13:43","date_gmt":"2019-08-12T00:13:43","guid":{"rendered":"http:\/\/food.hoggardwagner.org\/?p=23584"},"modified":"2019-08-12T00:13:43","modified_gmt":"2019-08-12T00:13:43","slug":"substitutions-can-add-spice-to-a-dish-mint-insalata-caprese","status":"publish","type":"post","link":"https:\/\/food.hoggardwagner.org\/?p=23584","title":{"rendered":"substitutions can add spice to a dish: mint insalata caprese"},"content":{"rendered":"

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Last night I was set on serving the water buffalo mozzarella we had as an appetizer, especially since I had several possibilities for a tomato role, but I had forgotten I didn’t have basil of any kind.<\/p>\n

I was sure neither the mozzarella nor the tomato would object to my fiddling with the classic insalata caprese<\/em><\/a> formula, and there are probably an unlimited number of alternatives to the classic ocimum basilicum\u00a0<\/em>part, but I went with the closest thing I had to the Italian original: fresh mint leaves, mostly because basil and mint are both in the aromatic\u00a0lamiaceae<\/em> <\/a>family. The mint can get overpowering, but if it does, it can then just be set aside.<\/p>\n

It really worked, and I was very happy that the plate looked as good as it tasted.<\/p>\n

Except for the olive oil and the wine, it was all about the Union Square Greenmarket<\/a>.<\/p>\n