Caprese met ei uit de houtoven

Caprese met ei uit de houtoven

Caprese met ei uit de houtoven

Een recept waarvoor ze je op het eiland Capri zullen vermoorden. Geen Insalata Caprese zoals ze die daar maken maar lekker is hij wel!

Ben je opzoek naar een warm voorgerechtje en heb je Basilicum, Buffelmozzarella, Tomaatjes en ook nog wat Parmesaan, een paar eieren een een beetje room paraat? Dan kun je in een houtgestookte steenoven een heerlijke variant maken op de traditionele Insalata Caprese.


* 4 ovenschaaltjes
* 4 of 8 eieren
* een bakje mooie tomaatjes
* 2 mooie buffel mozzarella’s
* Verse Basilicum
* Olijfolie
* 2 eetlepels koksroom of melk
* Peper
* Zout


Smeer de ovenschaaltjes in met een beetje olijfolie of eventueel boter.

Verdeel de Tomaatjes over de schaaltjes nadat je ze hebt gewassen.

Snij de mozzarella in stukjes en verdeel deze ook over de schaaltjes.

Voeg aan ieder schaaltje een ei toe (eventueel 2 eieren als je er een hoofdgerechtje van wilt maken)

Snipper de basilicum (bewaar enkele blaadjes voor de decoratie)

Maak op smaak met wat peper en zout en voeg aan ieder schaaltje een halve eetlepel room of melk toe om te voorkomen dat het ei droog wordt.

Strooi over de bakjes een klein beetje parmesaanse kaas en schuif de bakjes in het midden van de houtoven waarin enkel kooltjes branden. Het vuur moet dus uit zijn waarbij de overgebleven kooltjes langs de kanten liggen en

er in het midden een bakruimte vrij is gemaakt. Het handigste is het als je de schaaltjes in een bakblik zet, dan krijg je ze veel makkelijker in en uit de pizzaoven.

Hou ze goed in de gaten, het duurt een 10 minuutjes voordat ze klaar zijn. Wij vinden het het als het ei net niet helemaal hard is en nog een klein beetje uitloopt maar dit is natuurlijk persoonlijk. Een beetje experimenteren met de baktijd dus.

Leg de bewaarde basilicum blaadjes op de bakjes om het geheel af te maken.

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