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Antipasti vegetables with balsamic cream

Antipasti vegetables

with balsamic cream

Duration
approx. 40 min.
Effort
Leicht

Ingredients for 4 people

  • 2Tomatoes
  • 1Red pepper
  • 1Orange or yellow pepper
  • 2Courgettes
  • 1Garlic clove
  • 1Small red onion
  • 3 TbspOlive oil
  • 50 gPine nuts
  •  Sea salt
  • 2 TspBrown whole cane sugar
  • 50 mlKühne Aceto Balsamico di Modena I.G.P.
  •  freshly ground pepper

Nutritional information

Approx. 260 kcal (1088 kJ) / 6 g protein / 18 g fat / 15 g carbohydrates

The information of nutritional, using Kühne products, are calculated based on the nutrition program of Unical.

Preparation

Rezept Gemüse-Antipasti mit Knoblauch-Balsamico Marinade

1. Clean tomatoes and peppers, wash, remove seeds from pepper and dice with tomatoes. Wash courgette and dice. Peel and chop garlic. Peel onion peel and finely dice.


2. Sauté onions and garlic in hot oil in a frying pan. Add the vegetables and pine nuts, lightly salt and sauté about 10–15 minutes.


3. Sprinkle sugar in the middle of the pan and melt and let caramelise. Deglaze with vinegar and mix with the vegetables for a sweet and sour taste.


4. Season with salt and pepper.


The caponata can be served cold as antipasti or warm as an accompaniment to pasta and meat dishes.


1. Clean tomatoes and peppers, wash, remove seeds from pepper and dice with tomatoes. Wash courgette and dice. Peel and chop garlic. Peel onion peel and finely dice.


2. Sauté onions and garlic in hot oil in a frying pan. Add the vegetables and pine nuts, lightly salt and sauté about 10–15 minutes.


3. Sprinkle sugar in the middle of the pan and melt and let caramelise. Deglaze with vinegar and mix with the vegetables for a sweet and sour taste.


4. Season with salt and pepper.


The caponata can be served cold as antipasti or warm as an accompaniment to pasta and meat dishes.