Recipe Caponata light and sardines in the "rounds of Nice" – Italian Cuisine

Recipe Caponata light and sardines in the "rounds of Nice"


  • 40 g pine nuts
  • 40 g raisins
  • 8 sardines
  • 4 round courgettes
  • 2 eggplants
  • 2 slices of stale bread
  • 1 pepper or 8 cherry tomatoes
  • 1 onion
  • basil
  • fennel
  • White vinegar
  • sugar
  • lemon
  • garlic
  • salt
  • extra virgin olive oil

To prepare light caponata and sardines in the "tonde di Nizza", roughly crumbled the bread and toasted in a veil of oil.
soften raisins in the water, squeeze and chop it.
Open book the sardines, clean and roast them in a non-stick pan with a little oil, 1 clove of garlic, a lemon zest and salt.
Cut the courgettes in half vertically and empty them. Reduce the pulp of the courgettes and the aubergines into 1 centimeter cubes.
Brown them lightly the pine nuts in a large pan with a little oil.
Liberate the pan and in the same fry the aubergines for 10 minutes, then the courgette cubes, then, for 5 minutes, the cherry tomatoes or diced pepper.
Slice the onion and finally fry it too.
United in a pan pine nuts, raisins and all the vegetables; blend with 3 tablespoons of vinegar, add 2 tablespoons of sugar and salt.
Blanch the half courgettes in boiling salted water for 30 seconds, cool them in water and ice to stop cooking and boil them again for 4-5 minutes.
stuffed the zucchini halves with the caponata and complete them with the toasted bread, the sardines and basil leaves and fennel.
gratin in the oven at 200 ° C for 5-7 minutes and serve.

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