Caponata With A Drizzle Of Basil Oil And Parmesan Crisps Recipe
Servings: 1
Ingredients
- 1 handf dry apricots
- 2 Tbsp. Balsamic vinegar
- 2 x Shallots or possibly 1 small onion
- 2 x Cloves garlic
- 2 sm Red peppers
- 2 sm Yellow peppers
- 1 sm Aubergine
- 5 Tbsp. Extra virgin olive oil, (5 to 6)
- 1 x Red chilli
- 1 sm Courgette
- 2 x Diced tomato
- 16 x Black olives
- 3 Tbsp. Toasted pine kernels
- 1 tsp Molasses sugar Lemon juice
- 1 handf shredded basil leaves
- 2 Tbsp. Basil oil, (2 to 3)
- 125 gm Freshly grated parmesan, (4 ounce)
Directions
- Chop the apricots and soak in the vinegar whilst you preapre the rest. Fry the onion and garlic and then add in aubergine and chilli.
- Cook till soft. Add in the peppers and fry till coloured but still crisp. Add in tomato, courgettes, apricots, vinegar, sugar and pine kernels. Season generously and cook briefly till the courgette has turned bright green. Remove from the heat and stir in the olives and shredded basil. Chill.
- When ready to serve, serve in pretty dishes with a drizzle of basil oil and parmesan crisps on top. This works well served on sweet potato fritters or possibly toasted ciabatta.
- To make the Parmesan crisps: Pre heat a grill or possibly very warm oven. Put a plain ring cutter on a baking sheet and spread a thin layer of parmesan inside. Carefully remove the cutter and repeat several more times. Put the tray in the oven or possibly under the grill till the cheese is golden brown and bubbling. Remove the tray from the heat and leave a minute or possibly so till you can pick up the circle with a palette knife.
- For curly crisps, drape over a rolling pin and leave to set or possibly, leave plain for straight crisps.
- Fruit;
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