ZUCCHINI CAPONATA WITH OLIVE DIRT
Steps:
- Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
- Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
- Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
- Preheat the oven to 350 degrees F.
- Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.
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Kim Matthew
[email protected]This was my first time making caponata and it was a success! The flavors were well-balanced and the texture was perfect.
Ukil Shaheb
[email protected]I'm not a big fan of caponata, but this recipe was pretty good. I especially liked the olive dirt.
Faysal Khan
[email protected]This recipe is a great way to use up summer zucchini. It's also a healthy and delicious dish.
Will Margeson Jr
[email protected]I'm not sure what went wrong, but my caponata turned out really watery.
Harrison Ayweya
[email protected]★★★★
Andrew Hernandez
[email protected]This is one of my favorite recipes. I love the way the zucchini and eggplant cook down and the flavors meld together.
Manish Mishra
[email protected]I accidentally added too much salt to the caponata. It was still edible, but it would have been better if I had been more careful.
mansoora11 23
[email protected]I made this recipe exactly as written and it turned out perfectly. The flavors were amazing!
momin all Bangla tips
[email protected]I found the caponata to be a bit too sweet for my taste.
Charlie Laas
[email protected]This recipe is a keeper! I've made it several times and it's always a crowd-pleaser.
Kurt Hall
[email protected]Not a fan of the olive dirt. Otherwise, the caponata was good.
zainali bukhari
[email protected]I made this for a dinner party and it was a hit! Everyone raved about the flavors.
Pamaka Kari
[email protected]Loved the recipe! It was easy to follow and the caponata turned out great!
Teresa Roque
[email protected]This zucchini caponata was delicious! The combination of sweet and tangy flavors was perfect, and the olive dirt added a nice touch of earthiness. I will definitely be making this again.