Croutons with Sweet and Sour Capers and Ham
- 1 ¾ oz capers
- 1 oz ham
- 1 oz sultanas
- ¾ oz pine nuts
- ⅜ oz candied fruit
- 1 ½ oz confectioners sugar
- 1 tablespoon sugar
- ½ tablespoon all-purpose flour
- ½ cup vinegar
- 12 crostini (toasted bread croutons)
- butter
Make some croutons about 0,2 inch thick from a rectangular sandwich loaf (a 2,5-by-1,5 inch). Then lightly brown them, as normal, in half butter and half oil.
Mix together in a bowl the capers in vinegar, the dry-cured ham cut into strips, the raisins, thoroughly cleaned, the pine nuts cut in half lengthwise, the candied fruit cut into very fine fillets, and the sugar.
In a casserole, mix over moderate heat just less than 1 tablespoon of sugar and half a spoon of flour. As soon as it turns deep yellow, douse with half a glass of vinegar and a spoonful of water. Turn up the heat, bring to the boil and mix together all the ingredients prepared separately.
Check whether the vinegar has made the sauce sufficiently sweet and sour, and if not, correct it with more vinegar, reduced in another pan.
With the piping hot mixture cover the croutons previously browned in butter and oil and serve immediately.
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