Caponata di Verdure

Vegetable Caponata

This is an alternative version of the famous Sicilian caponata di melanzane, which is based on aubergines. Many more vegetables are included here, resulting in an excellent dish.

Serves 6

150ml (5 fl oz) olive oil
50g (2 oz) dried breadcrumbs
200g (7 oz) cauliflower florets
3 heads of chicory, cut in half
200g (7 oz) celery sticks, cut into chunks
200g (7 oz) cardoons (the tender part only) cut into chunks (optional)
300g (11 oz) fresh spinach
200g (7 oz) curly endive (frise)
2 tbsp white wine vinegar
1 tbsp salted capers, soaked in water for 10 minutes, then drained
8 anchovy fillets
Salt and freshly ground black pepper

Heat 2 tbsp of the olive oil in a small pan, add the breadcrumbs and fry until browned. Remove from the heat and set aside.

Cook all the vegetables separately in a large pan of lightly salted boiling water until just tender, then drain well. Heat the remaining olive oil in a large frying pan (or better, a wok), add the cooked vegetables and stir-fry for 1-2 minutes until well mixed. Stir in the vinegar and some seasoning and mix well again. Place on a serving dish and sprinkle over the breadcrumbs and capers, then garnish with the anchovies. Serve warm or cold, as an antipasto or a side dish.

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