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Winter vegetable caponata

Disclaimer

This translation has been done by an automatic system, therefore we apologize if it isn't perfect. If you find any mistake or you have any suggestion for a better translation, please contact us.

Ingredients

For 4 people
1 large heart of green celery
100 g of green and black olives
20 g of capers
10 g raisins
10 g of sliced almonds
4 tablespoons white vinegar
10 g brown sugar
50 g of sliced bread
extra virgin olive oil Salt and pepper

Instructions

Prepare the ingredients.
Clean the celery heart, eliminating the base; then carefully wash it, dry it and cut it into small pieces.
Rinse the capers under running cold water, then put it in a bowl of cold water for about 10 minutes. Sgocciolali, hose it down again, so dissalarli completely, and dry them, patting gently with a cloth or paper towel.
Do soften the raisins in a small bowl of warm water for about 10 minutes. Drain when and strizzala gently.
Drips the olives from the liquid.
Make the caponata.
Brown the celery in the pan with 4 tablespoons oil.
Add olives, capers, raisins, sugar and vinegar.
Rule of salt and spice it up with a grinding of pepper.
Cook for about 15 minutes, stirring occasionally.
Combine the almonds and mix.
Complete and servants.
Delete the crust slices of wonder bread.
Cut into squares.
Arrange them on the baking sheet lined with parchment paper and tostali in a preheated oven at 200°C for about 5 minutes, turning halfway through cooking, Croutons, so that they are evenly golden.
Split individual dishes caponata and spolverizzala with a grinding of pepper.
Complete with croutons prepared and servants.
You can decorate, if you wish, with cocktail capers (caper fruits).


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Notes

(CUCINA NO PROBLEM 1/2007)

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