pages

Translate

Thursday, April 30, 2015

Autumn Caponata

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

  • Servings: 12
  • 2 medium yellow onions, quartered and sliced
  • 3/4 cup olive oil
  • 1 (14 ounce) can tomato puree
  • 1/2 cup dry red wine
  • 1/2 cup sugar
  • 2 butternut squash, peeled, seeded and diced
  • 3/4 cup balsamic vinegar
  • 1 head celery, peeled of strings and diced
  • 1/2 lb pitted green olives, chopped
  • 1 -1 1/2 ounce capers
  • 1/2 cup parsley, chopped
  • 1/4-1/2 cup pine nuts
  • sea salt
  • fresh ground black pepper

Recipe

  • 1 sauté onion in olive oil. add tomato puree, wine, sugar. simmer 30 minutes.
  • 2 add the squash and vinegar to the tomato sauce. stir well and taste for seasoning.
  • 3 blanch celery in boiling water then drain and dip into ice water. drain again and add to the mixture.
  • 4 add capers, parsley, olives, and pine nuts for final five minutes.
  • 5 let cool. better the next day. serve with additional salt and pepper and a drizzle of very good olive oil.

No comments:

Post a Comment