Caponata with seafood

Caponata with seafood


Octopus 600 g
Scampi 6 pieces
Eggplant 2 pieces
Tomatoes 6 pieces
Onion 1 clove
2 stalks celery
Olives 12 pieces
3 teaspoons capers
Pine nut 3 teaspoons
Orange zest 1 tablespoon
Sugar 3 teaspoons
White wine vinegar 80ml
Olive oil extra virgin 150ml
Acacia honey 2 tablespoons
6 Stem Thyme
Sea salt 200g
Salt to taste
Ground black pepper to taste


1. The medium-sized tomatoes scalded with boiling water and remove their skins. Each cut into six to eight slices, cut from the entire core with their bones – slices of left lobe thickness of about 4 mm, depending on meatiness tomato.
2. petals spread out on a baking sheet, season with salt and pepper. Sprinkle them with sugar, orange rind removed and a few sprigs of thyme leaves, sprinkle with olive oil. Then put the pan in the preheated oven to 90 degrees. Three hours later, you will have excellent tomato confit.
3. In a small form fill a large salt and put it directly into the whole onion husks – so that a centimeter or two, she plunged into salt. Put in the oven, preheated to 140 degrees for an hour. Ready onions get very soft and fragrant – but not cooked.
4. Celery cleaned from solid peel and cut into diagonal slices about a centimeter thick. Throw them in boiling water for three or four minutes and immediately transfer with a slotted spoon into ice water to celery was bright green and crisp.
5. Slice the eggplant discs in a couple of centimeters thick, then cut them into three or four segments. Remove corners spongiform innards. Preheat a frying pan in a little olive oil and fry the eggplant on all sides – to a beautiful golden brown.
6. boiled octopus tentacles cut into pieces with a length of seven centimeters and fry in butter with langoustine three or four minutes. If you buy a whole raw octopus weighing 1.5-2 kg, to cook it in unsalted water with onion, celery, glass of white wine – about an hour and a half, under the cover.
7. Prepare the sauce: splash of olive oil into the pan, put the pine nuts, capers, olives cut from the flesh. Fry a minute, add two tablespoons of sugar and cook, stirring occasionally, until nuts are not covered with caramel. Add vinegar and acacia honey. Give the sauce simmer for two to three minutes.
8. Arrange the vegetables on the plates: first eggplant, they – the petals of tomato confit and grilled onion salt. Around throw celery and pieces of octopus in the center lay langoustines. If you quickly deal with all stages, all the ingredients are still warm.
9. Drizzle honey sauce Caponata – and serve. In contrast to the classical Caponata, which is prepared in one plate at a time, this will turn out bright, colorful, varied in texture – and no worse than the taste.

Caponata with seafood. Recipe:

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