From the Amalfi Coast, Oltremare—the fine dining restaurant at Hotel Club Due Torri in Maiori—presents a dish that is an ode to its territory. Conceived by Sous Chef Vincenzo Rivieccio under the guidance of Executive Chef Alfonso Crisci, this is the Shrimp Caponata.
Distinct from its Sicilian namesake, the Campanian caponata builds upon a base of ‘freselle‘ or rusk bread, moistened with water and artfully seasoned. Oltremare’s interpretation elevates this concept, delivering the vibrant essence of Campania’s land and sea.
The stars of the dish are three varieties of local tomatoes, their fresh, summery notes creating a dynamic interplay with the sweet, saline character of the red shrimp.
Shrimp Caponata: A recipe by Oltremare Restaurant
Ingredients for 4 persons
For the caponata
For the Tomato Water
For the Onions in Carpione
For the Green Bean Pesto
Procedure
For the caponata
Coarsely chop the tomatoes and process them through a juicer to obtain 200 ml of tomato water. Do the same with the celery stalk and use the extract to adjust the flavor of the tomato water. Roast a clove of garlic, add it to the liquid, then vacuum-seal the mixture and let it rest in the refrigerator for 4-5 hours.
For the Tomato Water
Thinly slice the onion and let it macerate overnight in a solution of raspberry vinegar.
For the Onions in Carpione
Blanch the green beans, mint, and basil, and then cool them in an ice-water bath. Transfer everything to a blender and emulsify the three elements with the addition of salt, pepper, 2 anchovy fillets, and oil. Sieve the mixture to obtain a smooth and homogeneous green bean cream.
For the Green Bean Pesto
Shell the shrimp and marinate them with salt, pepper, and lemon zest. To plate, place the tomato extract at the base of the dish, followed by the shrimp, and the tomato pulp seasoned with salt, oil, and pepper. Garnish with the onions in carpione, the green bean pesto, pieces of bread soaked in mozzarella water, and basil sprouts.