Sicilian Classic: Caponata with Burrata
Caponata with Burrata
© Julia Stix
Caponata with Burrata
© Julia Stix
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 (Serves 4)
400
g
aubergines
100
g
celery
1/2
onion
2
tablespoon
black olives with pit
2
tablespoon
capers
100
g
tomatoes, strained
2
tablespoon
honey
1
tablespoon
red wine vinegar
200
g
Burrata
basil and mint
olive oil and salt
- Dice the aubergines and fry them in a hot pan with olive oil.
- Then peel and dice half an onion and celery and pit the olives. Sauté celery and onions in a pan.
- After about 6 minutes, add the olives and capers as well as the strained tomatoes and simmer, covered, until tender. Then add the aubergine and season with salt, honey and vinegar to get a sweet and sour taste.
- Finally, add the basil and mint before chilling the caponata in the fridge for 24 hours to infuse.
- Bring to room temperature before serving. Slice the Burrata and drape over the caponata.
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.
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