Skillet Caprese, a vegetarian main dish, very quick to prepare, reminiscent of the summer Caprese with tomato and mozzarella.
Caprese is one of my favorite dishes, with tomato and mozzarella, in summer it is a salad that solves many lunches, so I decided to make a winter reinterpretation of it.
The choice of tomatoes in winter is limited because even though they are available in all seasons, in winter they are less flavorful. That’s why I used my favorite type of tomato, the Piccadilly.
I decided to prepare a base of mozzarella slices on which I layered cherry tomatoes, seasoned everything with oil, salt, pepper, and chopped oregano and cooked it on high flame. It created a very tasty dish with a crunchy base due to the high flame roasting the mozzarella.
It is actually possible to use other tomatoes and arrange everything in the skillet alternating slices of tomato and mozzarella just like in the summer salad. It’s just a matter of taste. The arrangement of ingredients varies mainly based on the used tomato, but the final flavor will be the same.
My family enjoyed both the plated version and the sandwich version, finding it a very tasty dish with summer flavors but warm to suit the winter season. The mozzarella remains stringy, making everything very cheerful and fun.
It’s a main dish that we can prepare in a few minutes, so it’s suitable for small breaks from work or study without having to miss out on something cooked.
Here are more recipes to prepare quick but tasty dishes
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 1
- Cooking methods: Stove
- Cuisine: Italian
- Energy 394.92 (Kcal)
- Carbohydrates 9.73 (g) of which sugars 3.25 (g)
- Proteins 23.61 (g)
- Fat 30.00 (g) of which saturated 15.06 (g)of which unsaturated 7.55 (g)
- Fibers 2.80 (g)
- Sodium 1,655.64 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz mozzarella
- 3 Piccadilly tomatoes (medium/large)
- 1 tsp extra virgin olive oil
- to taste salt
- to taste pepper
- 1 pinch dried oregano
Tools
For cooking this Caprese, I suggest a good stone saucepan that will allow you to add very little fat and keep the mozzarella from sticking to the bottom.
- 1 Skillet
- 1 Knife
Preparation
The preparation of the skillet Caprese is very quick, it takes a few minutes and offers you lots of flavor.
The first step is to slice the mozzarella fairly thin to cover the entire base of the 7.87-inch diameter saucepan. Wash and cut the tomatoes in half and arrange them on the mozzarella. Season with salt, pepper, sprinkle with oregano, and add a teaspoon of oil in a stream. Cover the pan with a lid and place it on the medium burner over high heat. The cooking will take about 10 minutes, you do not need to stir anything, only check that the mozzarella melts and then roasts the base but without burning. If you lift the base with a fork and see that it’s cooked, you can turn off the burner and enjoy your cooked Caprese.
NOTES
This Caprese, prepared in this way, is delicious just cooked with melted mozzarella, but it is also good at room temperature. If you want to consume it like this, I recommend putting it in a good sandwich. It will be perfect to take to work or school for your lunch breaks.
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Frequently Asked Questions
Can other tomatoes be used?
You can make your skillet Caprese with the tomatoes of your choice.
Can I replace oregano with basil?
You can certainly replace oregano with basil, especially if you’re lucky enough to have fresh basil at home.
