Caponata with Burrata

Caponata with Burrata
© Julia Stix

Sicilian Classic: Caponata with Burrata

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
  • 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.

Discover more
Find out more
Starters
Cereal Field 2030
The Cologne two-star chef Daniel Gottschlich dedicates himself to a largely underestimated...
By Daniel Gottschilch
Leek Quiche with Chives
Starters
Leek Quiche with Chives
In his cookbook 'Pure Freshness', Andreas Caminada explains how to make vegetarian leek quiche in a...
Braised Beetroot
Vegetables
Braised Beetroot
Oven braised beets with basil and fresh goat cheese make an ideal starter or part of a vegetarian...
By Severin Corti