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This recipe was first published in the June edition of Cibus magazine.

As part of my contribution in Cibus magazine I chose to prepare sides to accompany the grill, a popular cooking method at this time of the year. Since I love the sweet twist fruit gives to savoury food, I opted to include fruit in these recipes. The first recipe I proposed was caponata with green apples, a dish which was born after I tasted a similar one in a Sicilian restaurant some years ago. The other fruity and savoury recipes will follow in separate posts.


Green apple caponata

Green apple caponata

Ingredients for 4 persons:

  • 500gr green apples
  • 100gr green olives, pitted
  • 100gr capers
  • 150gr celery sticks
  • 1 onion
  • 1 can chopped tomatoes
  • Extra virgin olive oil
  • 2 tblsp sugar
  • 2 tblsp white wine vinegar
  • 1 tblsp sultanas
  • 1 tblsp pine nuts
  • Salt & pepper
  • Lemon

Rinse the capers and olives under running water and leave to drain.  Finely chop the onion and the celery sticks. Peel the apples, cut into medium-sized cubes and put in some cold water with a few drops of lemon juice.

In a saucepan, pour some extra virgin olive oil, add the onion and celery and fry on low heat for 5 minutes. Add the capers and olives and keep cooking for further 5 minutes, adding some cold water, if necessary. Pour in the chopped tomatoes and leave on medium heat for 10 minutes.

Drain the apples from the water, pat dry with a kitchen towel and add to the sauce. Keep cooking until the apples become soft.  Finally add the sugar and vinegar and leave to evaporate for a minute or two. Add the sultanas, pine nuts, salt and pepper. Leave to cool and serve.



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