The WRONG CAPRESE will win you over at the first taste. Lately, you should know that I eat a lot of barattiere (a cucumber from Apulia) as I need to consume lots of vegetables and I decided to use it for this recipe (which is more of an idea of combinations) extravagant but I assure you it’s incredibly delicious. The barattiere has a taste between melon and cucumber, I personally often eat it plain in slices as a side or even as a snack, so if you’ve never tried it, well do it now! I must tell you that the wrong caprese is a great main course and, if served in smaller portions, you can easily serve it as an appetizer, few simple ingredients for a gourmet and lip-smacking dish!
Follow my SHOPPING SUGGESTIONS
Other caprese salads:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the WRONG CAPRESE
- 1 barattiere
- 200 g buffalo mozzarella PDO
- to taste extra virgin olive oil
- 1 pinch fine salt
- to taste black peppercorns (freshly ground)
- to taste fresh basil
Useful Tools
- Cutting Board
- Knife
- Plate
Preparation of the WRONG CAPRESE
Peel the barattiere and remove the seeds with a spoon (as you do with melon), cut it in half and then with a cutting board and knife cut it into slices about 0.39 inches thick, set aside.
Drain the buffalo mozzarella, place it on the cutting board and cut it into slices about 0.20 inches thick, set aside.
Take the serving dish, place inside, alternating, slices of mozzarella and slices of barattiere arranging them in a half-moon.
Wash and dry plenty of fresh basil, dry it and tear it with your hands then distribute it over the wrong caprese.
Now dress everything with oil (about 3 tablespoons), a pinch of salt and plenty of freshly ground black pepper, and you’re done, the wrong caprese is ready to be enjoyed!
Variations
As an alternative to buffalo mozzarella, you can use regular cherry mozzarella (as you can see in the photo).
