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Рецепт Sicilian Sweet And Sour Vegetables ( Caponata Palermitana )

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0 голосов | 776 визитов
Порций: 4

Ингредиенты

Cost per serving $2.75 view details
  • 3 lrg aubergines
  • 1 x salt and pepper
  • 4 x celery sticks
  • 6 Tbsp. extra virgin olive oil
  • 1 lrg onion minced
  • 1 x 397g can peeled tomatoes liquid removed and sieved
  • 1 Tbsp. tomato puree
  • 2 Tbsp. wine vinegar
  • 2 Tbsp. sugar
  • 2 Tbsp. capers
  • 12 x green olives stoned
  • 1 x tablespoonp fine nuts o rflaked almonds
  • 2 x hardboiled Large eggs quartered

Инструкции

  1. Cut the aubergines into 1cm cubes.
  2. Sprinkle with salt put into a colander cover and leave for 1 hour.
  3. Rinse and dry with kitchen paper.
  4. Cook the celery in boiling water for 6 to 8 min.
  5. Drain and cut into 1cm cubes.
  6. Heat 4 Tbsp. of the oil in a large frying pan add in the aubergine and fry quickly stirring frequently for about 10 min till tender.
  7. Season to taste with salt and pepper.
  8. Heat the remaining oil in a largepan add in the onion and fry gently for 5 min.
  9. Add in the celery and fry stirring for 5 min.
  10. Add in the tomatoes tomato puree and a little salt and pepper.
  11. Simmer gently till the celery and onion are tender about 5 min.
  12. Add in 2 Tbsp. vinegar the sugar capers olives and aubergine.
  13. Simmer for a few min stirring.
  14. Adjust the seasoning and add in extra vinegar if necessary.
  15. Cold then cover and refrigeratetill required.
  16. Garnish with nuts and egg quarters to serve.
  17. Serves 4

Nutrition Facts

Amount Per Serving %DV
Serving Size 739g
Recipe makes 4 servings
Calories 370  
Calories from Fat 190 51%
Total Fat 21.52g 27%
Saturated Fat 3.01g 12%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 326mg 14%
Potassium 1566mg 45%
Total Carbs 45.18g 12%
Dietary Fiber 20.3g 68%
Sugars 23.36g 16%
Protein 6.9g 11%
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