Apple Caponata

Name: Apple Caponata
Total time: 10200 s
Yield: Serves 4 servings
Ingredients: 3 green apples; 1 celery stalk; 1 onion; 1/2 cup tomato purée (100 ml); 1 3/4 oz pitted green olives (50 g); 2 tablespoons olive oil; 2 tablespoons vinegar (30 ml); 1 tablespoon rinsed capers; 1/2 tablespoon sugar; Salt and pepper, to taste

Samuele Detti @samuincucina

Apple Caponata

Samuele Detti @samuincucina

Saved

Ingredients

50 minutes + 2 hours resting

Serves 4 servings

3green apples
1celery stalk
1onion
1/2 cuptomato purée (100 ml)
1 3/4 ozpitted green olives (50 g)
2 tablespoonsolive oil
2 tablespoonsvinegar (30 ml)
1 tablespoonrinsed capers
1/2 tablespoonsugar
Salt and pepper, to taste

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Steps

50 minutes + 2 hours resting

1

Peel and thinly slice the onions. Slice the celery and cut the apples into cubes.
2

Bring water to a boil in a saucepan. Blanch the celery for 5 minutes, then blanch the apples in the same water. Drain and set aside.
3

Pit the olives and slice them.
4

Sauté the onions with a little olive oil in a large skillet. If needed, add a bit of the cooking water. Add the celery, capers, olives, and tomato purée. Season with salt and pepper, and add a couple of tablespoons of the cooking water.
5

Stir and cook for 10 minutes, then add the sugar and deglaze with the vinegar. Add the apples and stir for a few minutes. Remove from heat and let cool at room temperature for a couple of hours.