The Don Zoccoli Family Recipe Book
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Ingredients<br />
Several New York Steak Strips<br />
cut into 8-10 quarter inch slices<br />
3 Large Ripe Beefsteak<br />
or Heirloom Tomatoes<br />
24 Ounces Fresh Mozzarella<br />
Whole Milk Cheese<br />
<strong>The</strong> <strong>Don</strong>’s Baked<br />
Steak Caprese<br />
Salad<br />
1/2 Cup of Parmesan Cheese<br />
1 Bunch of Fresh Basil<br />
3 Loaves of Sourdough<br />
or French Bread<br />
16 Ounces of Prosciutto<br />
3 Ounces of Aged<br />
Balsamic Vinegar<br />
3 Ounces of Extra Virgin<br />
Olive Oil<br />
3 Tbsp of DZ Seasoning<br />
PREPARATION<br />
Sprinkle DZ Seasoning on both sides of<br />
the steak.<br />
Heat the olive oil in a large pan and<br />
place the steaks and simmer on both sides for 2 minutes. <strong>The</strong>y should be<br />
rare.<br />
Slice the tomatoes about 1/4 inch thick. Place the tomato slices in a baking<br />
dish covering the entire bottom. Drizzle a little balsamic and olive oil over<br />
the top. Sprinkle DZ Seasoning on top.<br />
Now take the cooked rare steak and place it on the top of the tomatoes.<br />
Sprinkle parmesan cheese over the top. Next place the mozzarella and cut<br />
them in 1/4 inch thick pieces and place them on top of the steak. Place<br />
the prosciutto on the mozzarella cheese evenly. Add the fresh basil leaves<br />
over the top. Drizzle olive oil over the top of everything.<br />
Slice the sourdough bread about 3/4 inches thick and place them over the<br />
top and cover the whole dish. Drizzle olive oil over the top and place in a<br />
preheated oven at 350 degrees for 15 to 20 minutes.<br />
When the bread is nice and toasted take out and serve.<br />
This dish will go great with angel hair pasta in fresh garlic, DZ Seasoning,<br />
parmesan and Romano cheeses and extra virgin olive oil with chopped fresh<br />
basil.<br />
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