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RECIPES

Courgette Caponata with polenta parmigiana

The Italian Polenta was originally made from coarsely ground grains like millet. Corn, which is the primary ingredient in modern polenta, was introduced to Italy from the Americas in the 16th century. In this recipe we get the Polenta extra creamy with Parmesan cheese and we serve it with Caponata – a traditional Italian dish originating from Sicily. It’s a sweet and sour vegetable stew in which you’ll always find aubergine and tomato as base ingredients.

Preparation time

  • 35 min

Temps de preparació

  • 35 min

Dificultat

  • Facil

Difficulty

  • Facil

Ingredients

  • Eggplant
  • Garlic
  • Polenta
  • Oregano
  • Parmesan cheese (Milk)
  • Green olives
  • Capers
  • Zucchini
  • Parsley
  • Red onion
  • Tomatoes chopped

Necessary utensils

  • Cutting board
  • Knife
  • Pot x2

Nutritional information (every 100 grams)

Calories76,50 Kcal
Fat2,24 g
of which saturated fat0,75 g
Carbohydrates11,3 g
of which sugar2,77 g
Proteins2,87 g
Salt0,48 g

Preparation time

  • 35 min

Difficulty

  • Facil

Ingredients

  • Eggplant
  • Garlic
  • Polenta
  • Oregano
  • Parmesan cheese (Milk)
  • Green olives
  • Capers
  • Zucchini
  • Parsley
  • Red onion
  • Tomatoes chopped

Necessary utensils

  • Cutting board
  • Knife
  • Pot x2

Nutritional information (every 100 grams)

Calories76,50 Kcal
Fat2,24 g
of which saturated fat0,75 g
Carbohydrates11,3 g
of which sugar2,77 g
Proteins2,87 g
Salt0,48 g

Cooking step by step

1 - Mis en place - Caponata de calabacin con polenta

Mis en place:

Slice onion into julienne.
Cut aubergine and courgette into quarter-moons.
Chop garlic.
Chop parsley

2 - A la olla - Caponata de calabacin con polenta

To the frying pan:

In a large pot, heat a dash of oil.
Sauté onion, aubergine, and courgette over medium heat for 5-10 minutes until softened. Add garlic, oregano, tomatoes, olives, and capers.
Allow it to simmer, covered, for 20 minutes on low heat. Add water if it seems to be drying out.
Adjust the flavour with salt and black pepper.

3 - La polenta - Caponata de calabacin con polenta

The polenta:

Heat water with a pinch of salt in a pot.
Use a ratio of 3 cups of water for each cup of polenta.
When the water is boiling, turn off the heat and add the polenta by sprinkling it over the surface while stirring to avoid lumps.
Mix in the Parmesan.
Let it sit for 1-2 minutes. 

4 - Tu plato - Caponata de calabacin con polenta

Your meal:

Divide polenta, while it’s still liquid, among the plates.
Serve polenta with Caponata.
Finish with a sprinkle of parsley. 

El bulgur Merluza a la plancha

paso 5

paso 5

El bulgur Merluza a la plancha

paso 6

paso 6

Cooking
step by step

Mis en place:

Slice onion into julienne.
Cut aubergine and courgette into quarter-moons.
Chop garlic.
Chop parsley. 

1 - Mis en place - Caponata de calabacin con polenta

To the frying pan:

In a large pot, heat a dash of oil.
Sauté onion, aubergine, and courgette over medium heat for 5-10 minutes until softened. Add garlic, oregano, tomatoes, olives, and capers.
Allow it to simmer, covered, for 20 minutes on low heat. Add water if it seems to be drying out.
Adjust the flavour with salt and black pepper. 

2 - A la olla - Caponata de calabacin con polenta

The polenta:

Heat water with a pinch of salt in a pot.
Use a ratio of 3 cups of water for each cup of polenta.
When the water is boiling, turn off the heat and add the polenta by sprinkling it over the surface while stirring to avoid lumps.
Mix in the Parmesan.
Let it sit for 1-2 minutes. 

3 - La polenta - Caponata de calabacin con polenta

Your meal:

Divide polenta, while it’s still liquid, among the plates.
Serve polenta with Caponata.
Finish with a sprinkle of parsley. 

4 - Tu plato - Caponata de calabacin con polenta

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