Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
August 18, 2022
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Tomato with Basil and Sorrel
Region: Italy
Category: Salads
Season: Any
Difficulty: Easy and Quick

This is a very simple dish.  The natural sweetness of ripe tomatoes is mingled with the aromatic basil and ever so slightly bitter sorrel for a delightful preparation that accompanies grilled meat very well.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 5 minutes

3 large very ripe tomatoes (about 1 1/2 pounds), sliced

12 large sorrel leaves

6 large basil leaves, ripped

Extra-virgin olive oil for drizzling

Salt and freshly ground black pepper to taste

Arrange the tomatoes attractively on a serving platter.  Ring the tomatoes with the sorrel leaves and sprinkle the basil on top.  Drizzle with olive oil and salt and pepper and serve.

Variation: 

Replace the basil with fresh tarragon and sprinkle diced imported fresh water buffalo mozzarella.

Note: 

Posted: 12/29/2006



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Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com


[Mediterranean Feast] The Saveur 100.  Voted Most Delicious History Book You Can Cook From.  “Food-in-context has never been more thoroughly (and more cookably) presented."
- Saveur magazine

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