Ingredients for 4 persons
8 slices of fresh Lombard Quartirolo of 50 gr. each, 300 gr. of aubergines, 80 gr. of celery, 50 gr. of black olives, 50 gr. of fresh tomato pulp, 30 gr. of onion, 20 gr. of small salty capers, 1 spoon full of pine seeds, 2 spoons full of olive oil, 2 spoons full of old vinegar, salt and white pepper. |
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How to prepare it
Cut the aubergines in small cubes and put them in a pan without any flavouring. And let them heat for a while. Cut the celery in a finger long parts and boil them in salty water for 2 minutes. Mince the onion, and cut the tomato pulp in a little cubes, wash capers from salt, remove the stone from olives and cut them in 4 parts.
In another pan heat the oil (let 1 spoon full left), with the onion and cook it for 2 minutes, stir with a wooden spoon without let it take a brownish colour. Join the celery, the capers, the pine seeds and the olives, put salt and pepper and stir well. Join the fresh tomato.
In another pan heat the lasting oil and put in it the Lombard Quartirolo slices and turn them in both sides with a little vinegar. Lay down with care the Lombard Quartirolo slices on the "caponatina" and add the hot vinegar left in the pan.
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