Fried Ribeye with Caponata
Main Dishes • Italian
Description
Fried ribeye with caponata
Ingredients
- Onion 0 oz
- Eggplants 5 oz
- Tomatoes 5 oz
- Celery salt 0 oz
- Raisins 0 oz
- Pistachios 0 oz
- Tarragon 0 oz
- Anchovies 0 oz
- Garlic 0 oz
- Champagne Vinegar 0 fl oz
- Sugar 0 oz
- Olive Oil 0 fl oz
- Ground Black Pepper 0 oz
- Ocean salt 0 oz
- Beef Tri-Tip 10 oz
Step-by-Step Guide
Step 1
Drizzle the eggplant with olive oil and roast it.
Step 2
Soak the raisins in a small amount of boiling water, toast the pine nuts until golden brown.
Step 3
Sear the meat for 1–1.5 minutes on each side, then place it in a preheated oven and finish cooking for 5 minutes at 355°F.
Step 4
Sauté the onion in olive oil until soft, add sugar and caramelize.
Step 5
Then pour in the sherry vinegar, add the eggplant, tomatoes, celery, and anchovies. Simmer the stew over moderate heat.
Step 6
One minute before finishing, add the minced garlic and tarragon.
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