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| La mia finta caponata |
INGREDIENTI PER 4 PERSONE:
1 cipolla bianca grande
2 finocchi
3 zucchine
3 carote piuttosto grandi
pomodorini
1 cucchiaio di capperi in salamoia
1 foglia di salvia
1 rametto piccolo di rosmarino
Olio - sale - aceto balsamico
Lavate accuratamente tutte le verdure, privando delle parti di scarto. In un tegame fate appassire la cipolla in poco olio: la fiamma deve essere moderata perchè la cipolla deve cuocere ma non soffriggere!!! Tagliate poi a tocchetti tutte le verdure e ponetele man mano dentro il tegame ad insaporire con le cipolle ed unite i capperi ben strizzati; aggiungete un giro di aceto balsamico, regolate di sale e coprite con un coperchio in modo che le verdure possano cuocere nella loro stessa acqua (controllate spesso in modo da intervenire se serve) sempre a fiamma molto bassa. Dopo circa 15/20 minuti aggiungete un trito finissimo di salvia e rosmarino, togliete il coperchio e girando con un mestolo di legno aiutate le verdure a consumare la loro acqua. Servite caldissime... ma sono ottime anche fredde insieme all'insalata di pomodori!!!
Questa finta caponata, potete servirla sia come contorno al maiale (come nel mio caso), a carni arrostite e fritte.... ma anche in piccole quantità, magari sagomate da stampini tondi, per accompagnare i piatti di formaggi misti. Le trovo interessanti anche per accompagnare piccoli assaggi di salumi di antipasto... insomma: la versatilità certo non manca loro!!!! Buon appetito.....
THE FAKE CAPONATA
The vegetable dishes I'm passionate about a lot, because maintaining theirweight you can play with flavors and create something really tasty withcalorie .....
INGREDIENTS FOR 4 PEOPLE:
1 large white onion
2 fennel
3 zucchini
3 large carrots rather
tomatoes
1 tablespoon capers in brine
1 sage leaf
1 small sprig of rosemary
Oil - salt - vinegar
Thoroughly wash all vegetables, depriving the parties of waste. In asaucepan cook the onion in olive oil: the flame should be moderate becausethe onions should be cooked but not brown! Then cut into pieces all thevegetables and put them gradually into the pan with the onions to flavor andadd the capers well drained, and add a round of balsamic vinegar, salt andcover with a lid so that the vegetables can be cooked in their same water(check often to intervene if necessary) always a very low flame. After about 15-20 minutes add finely chopped sage, rosemary, remove the lid and stir with a wooden spoon the vegetables helped to consume their water. Servevery hot ... but are also good cold with tomato all'insalata!
This fake caponata, and can serve as a side dish to pork (as in my case),roasted meat and fried .... but also in small amounts, perhaps shaped bymolds round, to accompany the dishes of different kinds of cheese. I find itinteresting to go with small samples of salami appetizer ... In short: theversatility certainly not missing them!! Bon appetit .....
INGREDIENTS FOR 4 PEOPLE:
1 large white onion
2 fennel
3 zucchini
3 large carrots rather
tomatoes
1 tablespoon capers in brine
1 sage leaf
1 small sprig of rosemary
Oil - salt - vinegar
Thoroughly wash all vegetables, depriving the parties of waste. In asaucepan cook the onion in olive oil: the flame should be moderate becausethe onions should be cooked but not brown! Then cut into pieces all thevegetables and put them gradually into the pan with the onions to flavor andadd the capers well drained, and add a round of balsamic vinegar, salt andcover with a lid so that the vegetables can be cooked in their same water(check often to intervene if necessary) always a very low flame. After about 15-20 minutes add finely chopped sage, rosemary, remove the lid and stir with a wooden spoon the vegetables helped to consume their water. Servevery hot ... but are also good cold with tomato all'insalata!
This fake caponata, and can serve as a side dish to pork (as in my case),roasted meat and fried .... but also in small amounts, perhaps shaped bymolds round, to accompany the dishes of different kinds of cheese. I find itinteresting to go with small samples of salami appetizer ... In short: theversatility certainly not missing them!! Bon appetit .....
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