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Caponata of asparagus with marinated anchovies and morel dressing
4 aubergines
2 courgettes
2 red peppers
2 yellow pepper
2 bunches of green asparagus
3 tbsp olive oil fruity
100g black olives
2 tbsp capers
leaves of fresh oregano
12fresh anchovies
100g fresh morels or 10 g dried morels
1 dsp vinegar
2 dsp olive oil
salt and pepper
Cut 8 slices from the centre of the aubergine and grill on a dry grill plate, place in foil and sprinkle with a little oil, bake in the oven for a few minutes until cooked through.
Chop the courgette, and the aubergine into a fine brunoise, remove the woody end of the asparagus, cut of the tips blanch for a few minutes and set aside and cut the rest of the asparagus into fine dice like the courgettes.
Grill the red pepper, remove the skin and cut into fine dice, remove the skin from the yellow pepper with a peeling knife remove the centre seeds and cut into dice.
Fry all the vegetables together in olive oil, add the chopped olives, capers and oregano if desired a little vinegar, season well to taste.
Marinade the anchovies in a little oil and vinegar for 10 minutes.
Soak the morels, fry in olive oil.
Place the vegetables in a sieve and add the vegetable juices to the morels in the pan.
Place a round of aubergine in a ring, spoon in the filling, top with a round of aubergine. Lay the anchovy filets on top season with salt and pepper, spoon the sauce around and garnish with the asparagus tips, a little salad if desired.

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