Italian summer on a plate: Braised vegetables are served in combination with Burrata.
Caponata is a bit like a ripe Italian summer garden - and one of the best snacks on a balmy evening in the piazza. Creamy Burrata provides is the perfect companion. Enjoy it with a strong drink, such as a Negroni.
| Ingredients (4 servings) | ||
|---|---|---|
| 400 | g | aubergines |
| 100 | g | celery |
| 1/2 | onion | |
| 2 | tablespoon(s) | black olives with pit |
| 2 | tablespoon(s) | capers |
| 100 | g | tomatoes, strained |
| 2 | tablespoon(s) | honey |
| 1 | tablespoon(s) | red wine vinegar |
| 200 | g | Burrata |
| basil and mint | ||
| olive oil and salt | ||
Tip:
Salt and squeeze!
Aubergines can soak up oil like a sponge. If you want to prevent this, salt them properly after cutting, let them rest for at least 30 minutes and then squeeze them vigorously. Afterwards let the pieces dry a little bit on kitchen paper and fry them.
