This is a winter caponata, as you might guess from the list of ingredients. It is also the traditional cold dish served on Christmas day in the Madonie region of Sicily.
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 1 pound fresh spinach, washed, heated until it wilts, and drained
- 3/4 pound chicory
- 1 cauliflower weighing about 1 1/2 pounds
- 3/4 pound cardoons; strip out the strings as you might those of a stick of celery
- 1/2 pound Belgian endive
- 1/2 pound celery ribs
- 2/3 cup pine nuts
- 3/4 cup toasted bread crumbs
- 6 salted anchovies, scaled, boned and rinsed
- 6 tablespoons salted capers, rinsed
- 1 lemon, finely sliced
- White wine vinegar
- Olive oil
- Salt and pepper to taste
Preparation:
Boil, or better yet steam the vegetables individually, until they are tender, but not so much that they overcook. Chop them into bite-size portions, sauté them in olive oil, seasoning them with salt and pepper, and sprinkle them with a little vinegar. Lay out the vegetables in a serving dish.
Sauté the toasted bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready.
Serve it as a side dish with meats.
Yield: 4 servings Greens Caponata.
Sauté the toasted bread crumbs in a little oil with the pine nuts, capers, anchovy filets, and lemon slices, then spread the mixture over the caponata and it's ready.
Serve it as a side dish with meats.
Yield: 4 servings Greens Caponata.
