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Caprese 2.0 “Hotel Atlantic Lignano”


Ingredients to serve 4:

2 beef tomatoes

200g stracciatella cheese (or a good stringy mozzarella )

1 courgette

40 basil leaves

Extra virgin olive oil

Salt and pepper to taste


Cut the tomatoes into cubes, season them with salt and a little oil and let them release their vegetable water.

Cut the courgette, sauté it for a couple of minutes and then blend it with the basil, 2 ice cubes, extra virgin olive oil and salt.

Lastly, arrange the caprese salad in a jar: tomato, stracciatella, cream of basil

Garnish with a sprig of basil and drizzle with extra virgin olive oil.

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