Recipe courtesy of David Rocco

Caponata Mare e Monte

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Inactive: 10 min
  • Yield: 4 servings
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4 friselle (double baked Italian bread)

15 cherry tomatoes, quartered

12 fresh shrimp, cleaned

1/2 cup extra-virgin olive oil, plus more for drizzling

Juice and zest of 1 orange 

Kosher salt and freshly ground black pepper 

6 basil leaves, torn

2 large balls buffalo mozzarella, sliced


  1. Quickly dunk your friselle in a bowl of water and then transfer to another dry bowl. You don't want them too wet - they should have a little bit of crunch in the center. Add your cherry tomatoes and set aside. 
  2. Place the shrimp in a bowl and cover with the olive oil, orange zest and juice, and some salt and pepper. Let marinate 10 minutes.
  3. Arrange the shrimp, bread and tomatoes on a serving platter along with the marinade. Add the basil and mozzarella, season with salt and pepper and finish with a drizzle of olive oil.