Northern Italian Caponata with Potatoes

Name: Northern Italian Caponata with Potatoes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 3 Tbsps basil chiffonade; 5 mediums carrots, peeled and small diced; 1 teaspoons chili flakes; 118 milliliters golden raisins; 6 servings Fresh ground black pepper; 118 milliliters extra-virgin olive oil; 2 Tbsps orange zest; 118 milliliters toasted pine nuts; 6 servings Gray salt; 2 Tbsps sugar; 177 milliliters white wine vinegar

Northern Italian Caponata with Potatoes

Northern Italian Caponata with Potatoes is a gluten free and vegan side dish. This recipe serves 6. One serving contains 308 calories, 2g of protein, and 26g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. It is a rather cheap recipe for fans of Mediterranean food. Head to the store and pick up , , , and a few other things to make it today. From preparation to the plate, this recipe takes around 40 minutes.

Instructions

Heat 2 large nonstick pans over high heat. Divide the olive oil between the 2 pans, when the oil is hot add the vegetables all together and season with gray salt and pepper, to taste, and chili flakes.

Ingredients you will need

Salt And Pepper

Red Pepper Flakes

Vegetable

Olive Oil

Cooking Oil

Saute all of the vegetables together for about 10 to 15 minutes.

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Vegetable

Add the pine nuts and orange zest and continue cooking for another 5 minutes or until all of the vegetables are soft and the flavors are well infused.

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Orange Zest

Vegetable

Pine Nuts

Meanwhile in a small saute pan combine the vinegar with the sugar and the raisins, bring to a boil and reduce until slightly syrupy. When the vegetables are cooked and still hot combine with the vinegar syrup and the basil, taste for salt and pepper and serve hot as a side dish.

Ingredients you will need

Salt And Pepper

Vegetable

Raisins