Recipe courtesy of David Rocco
Caponata Mare e Monte
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1836
- Total Fat
- 90
- Saturated Fat
- 37
- Carbohydrates
- 172
- Dietary Fiber
- 11
- Sugar
- 10
- Protein
- 82
- Cholesterol
- 206
- Sodium
- 3491
- Total: 20 min
- Prep: 10 min
- Inactive: 10 min
Ingredients
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
Directions
- 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.
- 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.
- 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.