Ciabatta with Caponata and Burrata
This Sicilian inspired ciabatta is a Mediterranean feast that is easy to prepare and serve; the caponata can be fully prepared during mise-en-place and you can assemble the sandwich in a wink.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Ciabatta with Caponata and Burrata
−
+
€0.0
Caponata
Red capsicums
/x
2.0 x
0%
Yellow capsicums
/x
2.0 x
0%
Eggplants
/x
2.0 x
0%
Olive oil
/tbsp
4.0 tbsp
0%
Salt And Pepper
/
0.0
0%
Celery Sticks
/x
2.0 x
0%
Red Onion
/x
1.0 x
0%
Cherry Tomatoes
/g
250.0 g
0%
Vinegar
/tbsp
4.0 tbsp
0%
Sugar
/tbsp
1.0 tbsp
0%
Before serving
Pine nuts
/g
40.0 g
0%
ciabbatta's
/x
10.0 x
0%
burrata's
/x
3.0 x
0%
Basil Leaves
/g
15.0 g
0%
/
Caponata
-
Red capsicums 2.0 x
-
Yellow capsicums 2.0 x
-
Eggplants 2.0 x
-
Olive oil 4.0 tbsp
-
Salt And Pepper
-
Celery Sticks 2.0 x
-
Red Onion 1.0 x
-
Cherry Tomatoes 250.0 g
-
Vinegar 4.0 tbsp
-
Sugar 1.0 tbsp
Before serving
-
Pine nuts 40.0 g
-
ciabbatta's 10.0 x
-
burrata's 3.0 x
-
Basil Leaves 15.0 g
Preparation
-
Caponata
- Roast the capsicums in the oven until their skin blackens and leave to cool.
- Remove the skin and seeds and cut in pieces.
- Cut the capsicums lengthwise in half and slice. Fry in olive oil until brown and tender and season with salt and pepper.
- Slice the onion in rings and add to the eggplant.
- Clean the celery sticks and slice. Half the cherry tomatoes. Add to the eggplant with the capsicums.
- Add the vinegar and the sugar, season to taste.
-
Before serving
- Toast the pine nuts.
- Slice the ciabatta's open and fill with caponata and burrata.
- Garnish with toasted pine nuts and basil leaves and freshly ground black pepper.
