Recipe Tip: Sicilian Classic: Caponata with Burrata - Falstaff

Recipe Tip: Sicilian Classic: Caponata with Burrata - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. Italian summer on a plate: Braised vegetables are served in combination with Burrata.



    1. Step 1

      Dice the aubergines and fry them in a hot pan with olive oil.
    2. Step 2

      Then peel and dice half an onion and celery and pit the olives. Sauté celery and onions in a pan.
    3. Step 3

      After about 6 minutes, add the olives and capers as well as the strained tomatoes and simmer, covered, until tender. Then add the aubergine and season with salt, honey and vinegar to get a sweet and sour taste.
    4. Step 4

      Finally, add the basil and mint before chilling the caponata in the fridge for 24 hours to infuse.
    5. Step 5

      Bring to room temperature before serving. Slice the Burrata and drape over the caponata.
    6. Step 6

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    7. Step 7

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    8. Step 8

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    9. Step 9

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