Caponata

443 Views
 
Livello MASTERY
20 min
444 Views
 
Livello MASTERY
0 Persone
20 min
INGREDIENTI: per 0 persone
  • 4 crisp round bread croutons
  • 1 lb cauliflower , cleaned
  • 5 oz Giardinera
  • 2 pickled neapolitan peppers
  • 1 head escarole
  • 1 head lettuce
  • 3 ½ oz capers
  • 3 ½ oz black olives
  • 4 salted anchovies
  • 7 oz mackerels
  • 3 ½ oz extra virgin olive oil
  • 3 ½ oz vinegar , white
  • 3 ½ oz white wine
  • lemon juice
  • ground pepper
  • salt
Preparation

In a large salad bowl put the anchovies, boiled cauliflower, jardinière, pickled Neapolitan peppers, escarole and lettuce, all chopped, and the capers and olives. Season with a pinch of salt, pepper, oil and vinegar, and mix well. In a container soak the “freselle” (crisp round bread croutons) in vinegar and wine; once softened, crumble rather roughly into the salad bowl and mix well, leveling off the top. On the top arrange the boiled mackerel dressed with oil and lemon juice.

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