Caponata Mare e Monte
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

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.

IDEAS YOU'LL LOVE

Spaghetti Mare e Monte

Recipe courtesy of David Rocco

Peppe's Mare e Monte: Peppe's Surf and Turf Pasta

Recipe courtesy of David Rocco

Caponata

Recipe courtesy of Dinners at the Farm

Monte Cristo

Monte Cristo

Squash Caponata

Recipe courtesy of Alex Guarnaschelli

Greek Caponata

Recipe courtesy of Giada De Laurentiis

Eggplant Caponata

Recipe courtesy of Mario Batali

Caponata Agerolese

Recipe courtesy of David Rocco

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here