• Difficulty: 1
  • Cost: 1
  • Preparation: 1
  • Doses: 4

Enrapturing appetizer in a revisited and scenographic version


  • 4 tomatoes
  • 1 buffalo mozzarella
  • basil
  • salt
  • pepper 4 seasons
  • extra virgin olive oil
  • cucunci capers


  1. Peel the tomatoes, remove all the seeds, the parts that are too callused and cut them into large fillets.
  2. Cut the buffalo mozzarella into regular cubes of about 2 cm.
  3. Take 4 large aperitif bowls and line them with the tomato fillets, then sprinkle with a pinch of fine salt.
  4. Chop the basil leaves coarsely and mix them delicately with the buffalo cubes. Then place them in the cup like a pyramid, taking care to leave some space at the edge where you can arrange the cucunci with the stems.
  5. Drizzle with extra virgin olive oil (a kitchen sprayer is ideal). Grind some 4 seasons pepper at the moment. Coarse salt passed in a mortar a pinch.
  6. The dish in which the Caprese cup will be placed can be embellished with fresh berries, including strawberries.

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected by eFoodChef Team Thanks