Spring caponata with olives and pomegranate
4 servings
30 minutes
A seasonal version of the main Sicilian vegetable dish - without tomatoes and eggplants, but with the same dashing mix of sour, salty and sweet.
1
Boil a liter of salted water and blanch the chopped celery for two minutes. Drain the water and cool the celery to retain its green color.
- Celery stalk: 400 g
2
Spread the almonds on a pan and place in an oven preheated to 180 degrees for five minutes.
- Almond: 100 g
3
Remove the pits from the olives and chop the flesh roughly.
- Green olives: 300 g
4
Rinse the salted capers and chop them roughly. Also roughly chop the nuts roasted in the oven.
- Capers: 50 g
- Almond: 100 g
5
Heat olive oil in a large saucepan, add sugar, capers, raisins, vinegar, a pinch of black pepper, and olives, and simmer on medium heat for five minutes. Then add celery to the saucepan and simmer for another two to three minutes. When serving, mix with pomegranate seeds and almonds.
- Olive oil: 100 ml
- Sugar: 50 g
- Capers: 50 g
- Raisins: 150 g
- White wine vinegar: 50 ml
- Ground black pepper: to taste
- Green olives: 300 g
- Celery stalk: 400 g
- Pomegranates: 1 piece
- Almond: 100 g
