- Classic mozzarella Unagrande - 125 Grams
- large tomato - 2 pieces
- Green Basil - 2 pieces
- Corn - 15 Grams
- Red onion - 1/2 Pieces
- Olive oil - 10 milliliters
- Balsamic vinegar - 10 milliliters
- Salt - 2 Grams
- Freshly ground pepper - 1 gram
Cut the tomatoes very thinly and lay them on a flat dish. Cut the fresh mozzarella into thick slices (about 1 cm thick) and place in the middle of the dish. Cut the onion into thin rings and place on top of tomatoes and mozzarella. Season with salt and freshly ground black pepper if desired. Sprinkle with olive oil and balsamic vinegar. Tear stiff stems from the leaves of the basil and decorate with carpaccio leaves. On the edges of the dish lay the corn kernels. Immediately give "caprese carpaccio" on the table.
Servings: 3-4