Delicious CHRISTMAS GARLAND with CAPONATA - Women (09/12/2024)
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The person who prepares this recipe for us is chef Edgar Rodrigues. Come to the kitchen with us! #SomosMaisMulheres INGREDIENTS FOR THE DOUGH • 250 g of wheat flour • 10 g of fresh yeast • 30 g of sugar • 5 g of salt • 125 ml of water • 1 medium egg • 175 g of butter • Oregano and sesame to taste INGREDIENTS FOR ITALIAN CAPONATA • 1 eggplant • 1 red pepper • 1 yellow pepper • 1 onion • 2 cloves of garlic, chopped • 4 tomatoes, skinned and seeded • 1/2 cup chopped green olives • 1/4 cup vinegar red wine • 2 tablespoons of sugar • Salt and black pepper to taste • Olive oil to taste PREPARATION METHOD: ITALIAN CAPONATA In a large frying pan, heat a little olive oil and sauté the diced eggplant until brown. Book. In the same frying pan, add a little more olive oil and sauté the peppers cut into thin strips and the onion until soft. Add the garlic and sauté for another minute. Add the chopped tomatoes and olives. Cook for about 5 minutes. Mix the vinegar and sugar. Season with salt and pepper to taste. Cook over low heat for another 10 minutes, stirring occasionally. Remove from the heat, let it cool and that's it, your Italian caponata recipe is perfect. DOUGH Mix all the ingredients until it forms a smooth and homogeneous dough. Let it rest in the fridge for 10 minutes. Roll out the dough with a rolling pin, make a single fold and a double fold (book) and cut the dough using a round shape cutter. Add the caponata to the edges of the dough, make folds. In the center of the dough, cut into the shape of an asterisk and fold the ends over the filling. Brush a lightly beaten egg and decorate with sesame, oregano or any herb of your choice. Let it ferment until it doubles in size (about 30 minutes). Bake at 200°C for 25-30 minutes, or until golden on all sides. Also check out the other pages of the program: Website - http://tvgazeta.com.br/mulheres Facebook - / gazetamulheres Twitter - / gazetamulheres Instagram - / gazetamulheres
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