Spring Caponata with Olives and Pomegranate
Appetizers • Mediterranean
Description
A seasonal version of the classic Sicilian vegetable dish — without tomatoes and eggplants, but featuring the same bold mix of sour, salty, and sweet flavors.
Ingredients
- Almond 5 oz
- Olives stuffed with lemon 10 oz
- Celery stalk 15 oz
- Olive Oil 5 fl oz
- Capers 0 oz
- Sugar 0 oz
- Raisins 5 oz
- Champagne Vinegar 0 fl oz
- Pomegranate Seeds 1 piece
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring a liter of salted water to a boil in a saucepan and blanch the chopped celery for two minutes. Drain the water and cool the celery to preserve its green color.
Step 2
Pour the almonds onto a skillet and place in an oven preheated to 355°F for five minutes.
Step 3
Remove the pits from the olives and roughly chop the flesh.
Step 4
Rinse the salted capers and chop them roughly. Also, coarsely chop the roasted nuts.
Step 5
Heat olive oil in a large skillet, then add sugar, capers, raisins, vinegar, a pinch of black pepper, and olives, and simmer over medium heat for five minutes. After that, add the celery to the skillet and continue to simmer for another two to three minutes. When serving, mix in pomegranate seeds and almonds.
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