RECIPE by Giuseppe di Iorio
“I chose to make this recipe as it stands out for a creative combination between tradition and innovation. The dish involves the use of genuine and light ingredients for a simple dish but…. fanciful”
Joseph DiIorio
Ingredients for people 4
caponata
2 eggplants
1 stick of Celery
1 white onion
200gr of datterino tomatoes
50g of black olives
30g of pine nuts
6 tufts of Basil
1 tablespoon of Sugar
Vinegar to taste
Salt to taste
Method
Knead until you get a dough but not sticky, roll out the dough between two sheets of parchment paper and cup it with “cutter” circles, choosing the desired shapes. Roll out the various rounds of dough and cook them in the oven for 6 minutes at 170º. Leave them to rest in the mold at a temperature of 100 degrees and – once dried – fry them in seed oil, using tongs to give them the typical shell shape.
Remove the peel from the aubergines, cut them into cubes, add salt and leave them under pressure to remove the water.
In a pan, stew the white onion with oil, sugar and basil. Subsequently, add the peeled celery, cut into cubes, blanched in water and salt. Finally, add the black olives, the previously blanched and peeled tomatoes, sprinkle with a little vinegar and leave to cool.
Fry the aubergine cubes in seed oil and – once drained and dried – add them to the rest of the vegetables.
Stuff the tacos with the caponata and serve them with fresh basil, sour cream seasoned with oil, salt and chives.
