Caponata of crustaceans and molluscs
Instructions
Cut the Eggplant to battens that reap in a colander; and let that water.
Eviscerated Octopus, privatel beak and eyes, then remove the body from the tentacles.
Prepare a court-bouillon, boiling for 20 minutes about 5 litres with a carrot to taps, one medium onion, a bay leaf, parsley stems, thyme sprigs, one clove of garlic, a dash of wine, salt and peppercorns.
Spent the time indicated, dipped in the court-bouillon lobster, let it boil for 10 minutes then turn off and let cool in the cooking broth.
Blanch the tomatoes, Peel, seed and vuotateli chop coarsely.
Boil onions in boiling salted water, Cook for 10 minutes.
Flour and FRY in plenty of hot oil the eggplant, celery hearts, cut in half lengthwise, and chopped Octopus.
In a large saucepan place to Brown, 5-6 tablespoons of hot oil, the onions already partially cooked; then sprinkle with a tablespoon of sugar, let them cook a little and then sprinkle with vinegar.
When the latter is partly evaporated, add the tomatoes and whole scampi; with and simmer this sauce to moderate fire for 30 minutes, then add 50 g of chopped parsley, green and black olives, a spoonful of capers, rinsed salt, Eggplant and fried celery hearts.
Continue the moderatissimo cooking, stirring from time to time and meanwhile, shelled lobster; cut the tail into rings, add them to the sauce along with pieces of fried octopus, salt and pepper.
Stir one last time to taste so good, then transferred the caponata into a serving dish and serve hot or cold.
Ingredients and dosing for 4 persons
- 500 g of tomatoes
- 400 g of eggplant
- 400 g of polyp
- 300 g of scallions
- 300 g of scampi
- 200 g of olives
- 100 g of white wine vinegar
- 1 small lobster
- 4 hearts of white celery (small hearts)
- 1 carrot
- 1 onion
- 1 clove of garlic
- 1 leaf of laurel
- Parsley
- A Few Sprigs Thyme =
- 1 tablespoon of salted capers
- White flour
- 1 tablespoon of granulated sugar
- Dry white wine
- Olive oil
- Salt
- Peppercorns