Caponata (braised veg­eta­bles)

Field and Game - - BUSH TO BANQUET -


• 2 red onion • 2 white zuc­chini • 1 egg­plant • 2 red cap­sicums • 2 yel­low bull­horn chill­ies • 3 De­siree pota­toes • 150 ml olive oil • 3 gloves of gar­lic • 5 g chopped pars­ley • 4 g salt


• Chop the veg­eta­bles into equal

pro­por­tions. • Put all in­gre­di­ents into a large saucepan and cover with a lid and cook over mod­er­ate heat for 25 min­utes • Poach an egg in wa­ter and vine­gar. • Sea­son the duck breast and sear skin side down in a hot pan us­ing veg­etable oil and a tiny knob of cold but­ter. Put the breast into a hot oven for 4–5 min­utes. • Take the breast out of the oven and al­low to rest for 5 min­utes. Re­heat in the pan be­fore slic­ing. • Place the caponata onto the plate then place the duck breast on top and the poached egg on the side. Sea­son the egg with salt and pep­per and driz­zle with olive oil.

Ric­cardo Momesso

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