Mixed Vegetables Stewed in Tomato
calories: medium
category: vegetables
cost: medium
difficulty: medium
preparation time: 45
Ingredients
Spinach 300 gr.
Chicory 1 medium one
Cauliflower 300 gr.
Endives 1 head
Celery stalks 200 gr.
Extra-virgin olive oil 5 spoonfuls
Vinegar 4 spoonfuls
Bread crumbs 50gr.
Anchovies 6 strips
Capers 1 handful
Lemons a few slices
Extra-virgin olive oil as much as required for frying the bread crumbs
Salt to taste
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Chicory 1 medium one
Cauliflower 300 gr.
Endives 1 head
Celery stalks 200 gr.
Extra-virgin olive oil 5 spoonfuls
Vinegar 4 spoonfuls
Bread crumbs 50gr.
Anchovies 6 strips
Capers 1 handful
Lemons a few slices
Extra-virgin olive oil as much as required for frying the bread crumbs
Salt to taste
See our
Wine Tips
for your meals
Preparation Clean the spinach , chicory, cauliflower, endives and celery stalks then wash them well. Boil the vegetables in a small amount of salted water. Drain well. Then sauté them in the oil for a few minutes and just before the end, add the vinegar and let it evaporate. As soon as they are ready, arrange the vegetables on a serving dish.
Brown the bread crumbs in a pan containing the hot oil for a couple of minutes, them pour them over the vegetables in the serving dish.
Decorate the top with the anchovy strips. Wash the capers and drain them and add them to the dish as well as the lemon slices. This dish should be served cold. The Chef's tips Etna Bianco is an 11 to 12° dry fresh white wine with a delicate perfume to be served at 8 to 10° C. Curiosity The word caponata comes from the name of the fish capon which was once the name of one of the ingredients.
Brown the bread crumbs in a pan containing the hot oil for a couple of minutes, them pour them over the vegetables in the serving dish.
Decorate the top with the anchovy strips. Wash the capers and drain them and add them to the dish as well as the lemon slices. This dish should be served cold.
