Recipes / Second course

Caprese: with ginger and aniseed, with fennel seeds, with pink berries

Difficulty Easy

5 MIN

No cooking required

4 Portions

Ingredients

  • 8 round tomatoes
  • 150 g mixed cherry tomatoes (yellow, green and red)
  • 500 g buffalo mozzarella
  • Cannamela Grinder Cap iodized salt
  • 3 tablespoons extra virgin olive oil
  • Cannamela fennel seeds
  • 1 orange
  • CANNAMELA aniseed
  • Cannamela Grinder Cap ginger
  • CANNAMELA pink berries
  • 1 teaspoon chopped capers

Ingredients

  • 8 round tomatoes
  • 150 g mixed cherry tomatoes (yellow, green and red)
  • 500 g buffalo mozzarella
  • Cannamela Grinder Cap iodized salt
  • 3 tablespoons extra virgin olive oil
  • Cannamela fennel seeds
  • 1 orange
  • CANNAMELA aniseed
  • Cannamela Grinder Cap ginger
  • CANNAMELA pink berries
  • 1 teaspoon chopped capers
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Partners

Preparation

1

Chop the mozzarella, tomatoes and cherry tomatoes.

2

Portion the oil into three bowls.

3

To one, add the Cannamela fennel seeds and the orange peel, cut into strips, then mix.

4

To the second bowl, add the Cannamela aniseed and Cannamela Grinder Cap ground ginger, then mix.

5

Add the Cannamela crushed pink berries and chopped capers to the last portion of oil and mix.

6

Place the mozzarella and tomatoes on the plate, season with salt to taste and serve with the three toppings

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