Crispy polenta & caponata.
Ingredients
200g Caponato mix
100g Polenta broken into small pieces
5g Toasted pine nuts
5x Basil leaves, fresh
5x Crispy basil leaves
3g Aged balsamic
MOP
- In a saute pan reheat the caponata with some olive oil ensuring the vegetable are soft and saucy but not too wet and loose. Finish the caponata with the fresh basil.
- Deep fry the polenta pieces until golden brown and season with fine salt and pepper
- To plate place the caponata in a large bowl, top with the crispy polenta, aged balsamic, pine nuts and crispy basil
Caponata.
Ingredients
500g Aubergine, diced with the skin on
500g Green courgette, diced with the skin on
500g Red pepper, diced & seeds removed
45g Finely minced garlic
300g Datterini tomato
80g Pickled raisins
15g Capers
100g Kalamata Olive, pit removed and halved
MOP
- In a heavy based saucepan add some olive oil and fry each of the first three vegetables separately until tender and browned but not mushy. Remove each set of vegetables to a tray before adding more olive oil and the next vegetable
- Once all aubergine, courgette and peppers have been cooked add some olive oil to the same pan and add the garlic and datterini tomato’s and fry until the garlic is soft and the tomato’s have broken down but still hold their shape. At this point add the other vegetable back to the tomato’s in the pan along with the Pickled raisins, Capers & Kalamata olives and cook for 5 minutes to allow the vegetables to stew together. One finished check the seasoning and finish with freshly cracked black pepper Only add salt if you think the mix needs it at the end
Polenta.
Ingredients
750g Water
120g Polenta
MOP
- Bring the water to a boil. Once boiling add the polenta and reduce the heat. Cook the polenta for a minimum of 20 minutes ensuring to constantly stir. Remove from the heat to a container and allow to cool. Ensure the polenta sets at a thickness of 1inch, no more - no less.
Waiters notes: Sicilian style caponata served with crispy polenta bits, aged balsamic, toasted pine nuts and basil
Allergies: Gluten, Nuts (Pine), Sulphites