“I can’t get any rest. People say I’m obsessed.”
Theme song by Fine Young Cannibals “She Drives Me Crazy” from The Raw And The Cooked
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Born out of the break-up of seminal ska band The Beat (or English Beat as we know them in the States), Fine Young Cannibals merge a 60’s soul sound and beat with a decidedly 80’s new wave feel. The logical evolution of the Northern UK history with soul, ska, and pop, it’s a shame they released only two albums. While their self-titled debut was great, The Raw And The Cooked is where they really came into their own. Roland Gift sings in a plaintive falsetto over brilliantly crafted pop melodies that, while clearly in the 80’s new wave scene, sound like they came from the Motown ’60s via an alternate dimension. It’s a bizarre hybrid of “from a time yet timeless” that shouldn’t work but does. Someday I’ll create a Music & Food issue or event around this album, but until then here’s a recipe inspired by one of my favorite tracks.
My preferred fresh mozzarella dish is the caprese. This is a beautifully simple appetizer easily ruined with cheap cheese, low-quality tomatoes, or too much seasoning/dressing. Keep it simple: a few slices of high-quality very fresh mozzarella, fresh ripe tomatoes, and crisp fresh basil finished with a drizzle of olive oil and balsamic and sprinkled with sea salt. Perfection on a plate. Now slide that whole plate onto a couple of slices of hearty sourdough bread and you have a great simple vegetarian sandwich for a lazy summer afternoon.
SHE DRIVES ME CAPRESE
Fresh mozzarella, tomato, fresh basil, balsamic vinegar, and olive oil on toasted sourdough
Makes 1 sandwich
4 slices of fresh mozzarella, 1/4” thick
4 slices of fresh ripe tomatoes, 1/4” thick
6-8 basil leaves
2 slices sourdough bread, toasted
Balsamic vinegar
Olive oil
Kosher salt
Black pepper
Aleppo pepper flakes
Drizzle balsamic and olive oil on one side of each piece of toast. On one piece of toast, place the mozzarella slices in a layer. Top with the tomatoes. Finish with a layer of basil leaves. Sprinkle with salt, pepper, and pepper flakes. Top with the other piece of toast dressing side down.
Cut in half and mangia!