Caponata Mare e Monte
- serves 4
½ cup (110 ml) extra virgin olive oil
4 friselle, or double-baked Italian bread
15 cherry tomatoes, quartered
2 large mozzarella balls
6 basil leaves, torn
salt and pepper, to taste
1 orange, juice and zest
12 fresh shrimp, cleaned
1 bowl of water
1. Quickly dunk your friselle in a bowl of water and place in another bowl. You don't want them too wet – they should have a little bit of crunch in the center. Add your cherry tomatoes. Set aside.
2. Clean your shrimp and place in a bowl. Add some extra virgin olive oil, salt and pepper, orange zest and squeeze the orange juice into the bowl for your marinade. Let rest for 10 minutes.
3. On a serving platter, add shrimp to bread and tomato mixture along with the orange zest marinade. Add slices of mozzarella di buffalo and basil leaves. Add salt and pepper and finish with a drizzle of extra virgin olive oil.