Caponata Mille-Feuille

By GialloZafferano · 75 min

Ingredients

Instructions

1. Make the caponata a day ahead. Thinly slice the onion, slice the celery, and cut the tomatoes into large pieces.
2. Toast the pine nuts in a pan until golden and set aside.
3. In a pot with a drizzle of oil, soften the onions over low heat for a few minutes, then add the celery and let it brown.
4. Add the desalted capers, pitted olives and toasted pine nuts. Then add the tomatoes and a pinch of salt, stir well and cover. Cook for about 15 minutes.
5. Mix the vinegar, tomato paste and sugar in a bowl until well combined to make a sweet and sour sauce.
6. Pour the sweet and sour sauce into the pot, keeping some aside for garnish. Turn off the heat, add torn basil, stir, let cool, then refrigerate overnight.
7. Thinly slice the salted ricotta.
8. Wash and dry the eggplants, then trim and thinly slice them. Fry a few slices at a time in boiling oil until golden, then drain on paper towel and let cool.
9. To assemble, on a plate place a sheet of guttiau bread, then a few spoonfuls of caponata in the middle, then fried eggplant slices, ricotta and basil leaves. Repeat the layers, finishing with bread.
10. Garnish with basil leaves and the reserved sweet and sour sauce, applied from a squeeze bottle, piping cone or teaspoon.

Summarized from GialloZafferano's video. Watch it for the details.

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OnionTomatoBreadCeleryTomato pasteOliveEggplantRicotta cheese