Servings:
4
Prep time:
20
Cooking time:
15
INGREDIENTS
- - 20 apricots
- - 12 cherry tomatoes
- - 2 stalks celery
- - 1 red onion
- - 15 green olives
- - 40 g of almonds
- - 30 g of capers
- - 3 tablespoons brown sugar
- - 150 ml of red wine vinegar
- - 4 tablespoons extra virgin olive oil
- - 1 pinch of salt
- - Basil
INSTRUCTIONS
- Finely chop and sauté the tomatoes in a pan with a glass of water and 2 tablespoons of olive oil. Once the water is absorbed, let cook briefly and then add the apricots cut in half lengthwise, the remaining oil, salt, chopped olives, the capers and coarsely chopped almonds. Cook for about 5 minutes or until the apricots not begin to wilt. Be careful not to overcook: should remain crisp.
- Melt the sugar and vinegar in a small saucepan and when it starts to boil pour into the pan. Let the flavors blend for a few minutes over low heat, then remove from heat and let cool to room temperature.
- Garnish the Caponata with a few leaves of basil and surround if you like, with a few slices of toast.
