Not the usual caprese, but a reinterpretation of the typical appetizer that features stringy mozzarella cheese, plus shellfish for garnish. Caravella's not-to-be-missed recipe.

Ingredients for 4 people

4 slices of bread (stale)
300 g salad tomatoes or S. Marzano tomatoes
4 slices of fior di latte mozzarella cheese
Basil leaves to taste
Oregano q.b fresh and dried
Extra oil q.b.
Reindeer salt and pepper
1 amberjack filet and 4 jumbo shrimps

Procedure

Cut four slices of bread without the crust and four slices of mozzarella cheese with a circumference of 8 cm. with a height of 3 cm.

In a nonstick pan pour oil and cook thinly sliced tomatoes (to speed up the process), julienned basil, a branch of fresh oregano and salt. Continue for 2 minutes, adding ½ ladle of hot water.

In a hot oven at 160°C (350°F), place slices of bread with mozzarella cheese on top and a drizzle of oil in a porcelain pan; let heat just long enough to melt the mozzarella.

Serve the bread and mozzarella in the center of the plate; lay the tomato and amberjack filet on top.