Recipe
Sicilian Caponata
easy
APPROX. 45 mins
Enough For
4 persons
Cookware
HOTPAN® ComfortNutritional Value
987 kJ / 235 kcal (Per person)
Ingredients
- Carbohydrates16 g
- Sugar14 g
- Fat17 g
- Protein5 g
Allergens
- alcohol
- nuts
- sellery
- sulphate
Note
The Caponata is best served with fresh focaccia bread as main course, starter or as a side dish.
Cooking Equipment
- » Glass bowl
Ingredients
- »3 tbsp olive oil
- »2 shallots chop finely
- »1 garlic cloves Crush or chop
- »1/2 aubergines wash and cut into equal-sized, finger-wide cubes
- »2 sticks celery wash and cut into equal-sized, finger-wide cubes
- »1 red pepper wash and cut into equal-sized, finger-wide cubes
- »3 ripe tomatoes wash, halve and core
- »50 g black olives stoned cut in half
- »2 tbsp sultanas
- »2 tbsp capers drained rinse with cold water and drain well
- »2 tbsp (white) balsamic vinegar
- »3 tbsp white wine
- »1 tsp granulated sugar
- »1 pinch cinnamon ground
- »3 tbsp pine nuts roast in the frying pan
- »1 bunch fresh basil roughly chop
- » Sea salt and black pepper Freshly ground
Instructions
1. Lightly fry shallots and garlic in the oil.
2. Add all the vegetables and cook together.
3. Add white wine, white balsamic vinegar, sugar and cinnamon and season with salt and pepper. Mix carefully.
4. Put on the lid and start the cooking assistant of the app. The app can be installed free of charge in the corresponding store for iOS and Android
Serving
Remove the lid, add capers, olives and sultanas and season to taste with salt and pepper. Serve in the serving bowl and allow to cool down for a few minutes.
Sprinkle with basil and roasted pine nuts.
Hint: Who likes it spicy can add chili peppers or chili oil.
Origin
Kuhn Rikon
easy
APPROX. 45 mins
Enough For
4 persons
Cookware
DUROTHERM® / HOTPAN®Nutritional Value
987 kJ / 235 kcal (Per person)
Ingredients
- Carbohydrates16 g
- Sugar14 g
- Fat17 g
- Protein5 g
Allergens
- alcohol
- nuts
- sellery
- sulphate
Cooking Equipment
- » Glass bowl
Ingredients
- »3 tbsp olive oil
- »2 shallots chop finely
- »1 garlic cloves Crush or chop
- »1/2 aubergines wash and cut into equal-sized, finger-wide cubes
- »2 sticks celery wash and cut into equal-sized, finger-wide cubes
- »1 red pepper wash and cut into equal-sized, finger-wide cubes
- »3 ripe tomatoes wash, halve and core
- »50 g black olives stoned cut in half
- »2 tbsp sultanas
- »2 tbsp capers drained rinse with cold water and drain well
- »2 tbsp (white) balsamic vinegar
- »3 tbsp white wine
- »1 tsp granulated sugar
- »1 pinch cinnamon ground
- »3 tbsp pine nuts roast in the frying pan
- »1 bunch fresh basil roughly chop
- » Sea salt and black pepper Freshly ground
Instructions
1. Lightly fry shallots and garlic in the oil.
2. Add all the vegetables and cook together.
3. Add white wine, white balsamic vinegar, sugar and cinnamon and season with salt and pepper. Mix carefully.
4. Place the lid on and bring to the boil until steam rises from between the lid and the rim of the pan.
5. Reduce the heat and allow to simmer for 5 minutes.
6. Start the cooking assistant. The app can be installed free of charge in the corresponding store for iOS and Android
7. Then place the DUROTHERM® / HOTPAN® into the base / insulating bowl and softcook for 10 minutes.
8. Remove the lid, add capers, olives and sultanas and season to taste with salt and pepper. Serve in the serving bowl and allow to cool down for a few minutes.
9. Sprinkle with basil and roasted pine nuts.
Serving
The Caponata is best served with fresh focaccia bread as main course, starter or as a side dish.
Hint: Who likes it spicy can add chili peppers or chili oil.
Origin
Kuhn Rikon
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