Food | Recipes

Caponata con stracciatella

Recipe by Chef Alessadro Bottazzi, Ronda Locatelli, Atlantis, The Palm

  • Published:

Cuisine
Mediterranean
Dish
Main Courses
Viewer rating
0 Stars
  • Image Credit: Supplied picture

Prep time: 2 hours
Cooking time: 2 hours 15 mins
(serves 4)

Ingredients

  • 2 large aubergines
  •  2 onions
  •  4 celery stalks
  •  1 fennel bulb
  •  4 courgettes
  •  6 plum tomatoes
  •  1 tbsp : olive oil
  •  oil, for deep-frying
  •  100g : ultanas
  •  bunch basil, roughly torn
  •  100g : pine nuts, lightly toasted
  •  10 tbsp : red vinegar
  •  2 tbsp : tomato sauce
  •  2 tbsp : caster sugar
  •  salt and pepper, to taste
  •  300g : stracciatella cheese

Preparation

1. Cut all vegetables into 2cm cube.
2. Sprinkle salt over aubergine and leave to drain in a colander for at least 2 hours. Squeeze lightly to extract excess liquid. Set aside.
3. Heat olive oil in frying pan and sauté onion until transparent. Set aside.
4. Heat oil for deep frying in wok and deep-fry celery for 1-2 minutes or until tender and golden. Drain on kitchen paper. Similarly, deep-fry fennel, courgette and aubergine, one at a time.
5. In a large bowl. mix together all deep-fried vegetables with onion and remaining ingredients, except cheese.
6. Cover the bowl with plastic film and set aside at room temperature for at least two hours so all the flavours are infused. Serve topped with cheese, garnished with basil.

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