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https://www.raiplay.it/programmi/esem... - Francesca Russo makes herself known with a typical Sicilian caponata. First she frys the diced aubergines in plenty of sunflower seed oil. In the meantime, she stews the peeled and sliced carrots in a pan with oil. Then let them rest in a bowl. In the same pan, she stews the celery sticks and the julienned onions. When the onion is wilted, she adds the carrots, almonds, capers, pitted olives and the previously soaked raisins. She also adds the fried aubergines and tomato paste. Complete the caponata by blending with a mix of red wine vinegar and granulated sugar. Ingredients 1 kg of purple aubergines 300 g of onion 300 g of celery 300 g of carrots 40 g of almonds 40 g of raisins 40 g of olives