Caponata herb crumble
Made with Pelati
Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.
Easy
Ingredients
For the crumble:
-
100
g
butter
-
100
g
flour
-
80
g
parmesan cheese
-
1
tsp
curry powder
-
salt
For the vegetable caponata:
-
150
g
celery
-
300
g
aubergine
-
1
yellow pepper
-
1
red pepper
-
1
spring onion
-
basil
-
400
g
Mutti Peeled Tomatoes
-
extra virgin olive oil
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Caponata herb crumble: Method
- Knead the crumble ingredients together with your fingertips, cover and leave to rest in the fridge for 1 hour (or overnight).
- Cut the aubergine and peppers into regular cubes, keeping the vegetables separate.
- Fry the peppers and aubergines separately in a pan with seed oil until they start to wilt.
- In a frying pan, sauté the sliced spring onion, add the diced celery, a few tablespoons of water and a few chopped basil leaves.
- Leave to cook for 5 minutes.
- Add all the vegetables and the chopped peeled tomatoes.
- Cook for 10 minutes. Add salt to taste.
- Spread the caponata in a baking dish and sprinkle with the crumble, breaking it up with your hands.
- Bake at 180°C for 20 minutes.
- For a vegan version: Blend 50 g of bread with a handful of mixed herbs (basil, parsley, thyme and marjoram), add 30 g of extra virgin olive oil, a pinch of salt and pepper and blend for a few more seconds. Dice a further 150 g of bread, mix with the herb mixture and allow it to absorb the flavour. Sprinkle the vegetables with the herb bread and bake.
