One evening we went out to dinner and we decided to take the apple caponata only that, once tasted it, we were not convinced that much. We thought we would try to revisit changing some ingredients. In the original there was the pumpkin puree as a base that we believe makes the recipe too sweet, also lacked a thickener that would give "the effect stew." So we decided to replace the pumpkin potato caponata is offered to the creaminess, given starch, which taste more neutral base that does not enhance even more the sweet taste of apples, we have also added to the celery crispy and the taste a little "edgy."
The idea of \u200b\u200badding to the sour lemon is coming out not only to keep clear the color of apples but also for enhancing the sour a little sour and the sweet counter in the pot.
we propose them because we found it delicious!
The idea of \u200b\u200badding to the sour lemon is coming out not only to keep clear the color of apples but also for enhancing the sour a little sour and the sweet counter in the pot.
we propose them because we found it delicious!
Ingredients (for three or four people)
3 stalks celery 1 large onion
2 medium potatoes 6 small red apples (of mountain)
10 green olives
some capers
poppy seeds
fresh chili pepper black pepper, green beans
Bittersweet
2 lemons
2 coffee cups of apple cider vinegar
2 tablespoons of sugar and half
Wash and clean celery, cut into strips, Wash and peel potatoes and cut into cubes, not too small, then peel and cut the onion into thin slices.
Heat some oil extra virgin olive oil in a pan, put on sofriggere celery, potatoes and onion and saute for 2 / 3 minutes.
Add a glass of warm water, cover the pan with a lid and simmer over low heat, taking care to check if need to add more water.
When the potatoes are half cooked, add the diced apples (we left the peel of apples because we have certain biological origin) , also cut and pitted olives, capers, red pepper, cut into small pieces, a bit of black pepper and green pepper in grain (if using salted capers do not forget to rinse them under running water and put them in a container with fresh water for at least 10 min).
Add a glass of hot water and cover, and cook, again low heat for another 10-15 minutes. Finally the mixture prepared
bittersweet, mixing carefully the juice of two lemons, vinegar and sugar.
Put the pan with the apple caponata into a big fire and raise the heat to maximum, pour the sweet and sour sauce, saute for 5 / 7 min, until evaporation of the vinegar.
let it cool before serving ... the next day is even better, if you manage to leave a little ...
Heat some oil extra virgin olive oil in a pan, put on sofriggere celery, potatoes and onion and saute for 2 / 3 minutes.
Add a glass of warm water, cover the pan with a lid and simmer over low heat, taking care to check if need to add more water.
When the potatoes are half cooked, add the diced apples (we left the peel of apples because we have certain biological origin) , also cut and pitted olives, capers, red pepper, cut into small pieces, a bit of black pepper and green pepper in grain (if using salted capers do not forget to rinse them under running water and put them in a container with fresh water for at least 10 min).
Add a glass of hot water and cover, and cook, again low heat for another 10-15 minutes. Finally the mixture prepared
bittersweet, mixing carefully the juice of two lemons, vinegar and sugar.
Put the pan with the apple caponata into a big fire and raise the heat to maximum, pour the sweet and sour sauce, saute for 5 / 7 min, until evaporation of the vinegar.
let it cool before serving ... the next day is even better, if you manage to leave a little ...
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