A giant cardboard box, labeled “Keep Refrigerated” arrived on my front porch last week. It was the start of a summer Caprese kickoff with Galbani Mozzarella Fresca, where a whole slew of incredible bloggers are creating recipes that you want to have in your face as the season moves from hot to simmering, and your wardrobe moves from winter wear to bikini fabulous.
You already love Caprese. Gorgeously fresh, juicy heirloom tomatoes, tons of just-picked basil, slices of creamy mozzarella, a ton of fresh-ground pepper sprinkled up top. But, now, you’re going to fall madly in love with this simple salad, because Galbani isn’t just going to be giving you a slew of gorgeous new recipe options with this here blogger challenge. They’re also giving you a chance to win $500!
Ever since I decided to eat Primal-style, I get a good, thick craving for a beautiful piece of grass-fed steak. I used to eschew red meat, but once I discovered some of the nutritional benefits of properly raised beef, my face started craving it big time. So, I decided to cook some serious Caprese Steak. But, this baby ain’t no ordinary hunk of lovin’. I decided to grill up a buttery filet (you can save a few pennies and just make yourself a tenderloin, or whatever looks good in the grocery store this week). The perfectly marinated steak is grilled to perfection, then topped with a rich anchovy pesto. Whaaaat?! Did you just turn your nose up at “anchovy pesto”?! Well, that’s because you think it’s going to be fishy. But, it’s not. It’s all rich and smoky, and melts itself around that steak like a slice of Irish butter on a fourth of July sidewalk. Just guuurgeous. I am telling you. Put that nose down. You’re welcome.
Fresh, ripe heirloom tomatoes, in a hundred different colors are popped on top of the pesto, then these perfect little pearls of Galbani Fresh Mozzarella soften into polka dots around the plate. This recipe is serious perfection.
Now let us rejoice in all that is summertime. May the Caprese festivities commence! Get in on the fun of Galbani Caprese Challenge by visiting their website, and nabbing original recipes from other bloggers in this event. Galbani is giving away all kinds of fun prizes to voters through August 9, with a grand prize of $500 given to a random voter at the end of the contest. You can enter once a day, so go check out the other blogger’s fun spins on the classic Italian dish Caprese, and vote for a chance to win some great prizes!
Galbani Mozzarella Fresca is crafted here in the United States using Egidio Galbani’s original secret family recipe. Made in the fior di latte tradition from cow’s milk, the fresh mozzarella is gently stretched and kneaded through the Italian process known as pasta filata. This produces the uniquely soft, moist texture and mild, delicate taste Galbani Mozzarella Fresca is known for, as well as the melt-in-your-mouth deliciousness few can resist. Recently listed by the editors of Saveur Magazine as one of their favorite fresh mozzarellas, I think it’ll become your favorite as well!
Caprese Grilled Steak
2 packages anchovy fillets
2 cups fresh basil leaves
2 cloves fresh garlic
1/2 cup pinenuts
1/2 cup olive oil
salt and fresh ground pepper to taste
2 pounds beef tenderloin, flank, or New York Strip steak
1/2 cup small, colorful heirloom tomatoes, halved or diced
8 ounces Galbani® Mozzarella Fresca™ Perlini
2 tablespoons small, fresh basil leaves
In a blender or food processor, combine anchovy fillets, basil, garlic, pine nuts, olive oil, and salt and pepper until pureed. Spread a tablespoon over the top and bottom of steak. Cover steak and refrigerate for 20 minutes (and up to overnight) to marinate with nice flavor. Note: if you're in a hurry, no need to marinate!
Grill steak on one side, over a medium-hot grill for 4-5 minutes. Flip steak, then grill until it reaches your desired doneness. Immediately top hot steaks with a generous amount of pesto. Allow to cool for 10 minutes before slicing against the grain into 1/2" slices. Sprinkle fresh cut tomatoes, Galbani Mozzarella Fresca pearls, and fresh basil leaves on top. Serve immediately and enjoy!