Today we revisited a great classic of summer cuisine to turn it into a Travel Caprese.
The recipe we are proposing, however, is a ‘travel’ version, because the mozzarella enclosing a tasty little surprise reminds us so much of suitcases, which almost always contain something to eat… at least ours!
The concept of the small surprise is also found in Supplì Viva l’Italia.
But in particular, this Caprese can be a perfect idea to prepare when about to leave on a trip, so with little time for cooking!
negligible carbohydrates per 100g
- 4 mozzarellas of cow’s milk or buffalo milk (I got the 250g ones)
- 80g ripe tomatoes
- 80g drained tuna
- 8 pitted olives*
- salt and basil
*Ingredients whose labels must read “gluten-free” (or, in Italy, present on Prontuario AIC)
- Cut the mozzarellas so that they are divided into two parts, one of which is to serve as the lid. Then cut the tomatoes into pieces, remove the seeds, salt them and make sure they release part of their water.
- Using a knife, empty the inside of the larger half of the mozzarella and lightly salt the inside, then fill it with tomato pieces, drained tuna, olives cut in half and basil.
- Put the mozzarella lid on and, if necessary, fix it with a toothpick and garnish with a basil leaf. Use the inside of Mozzarellas to prepare a salad or to top a pizza.
Version with gluten of Travel Caprese
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.