Caponata with capers
Instructions
Desalinize the capers under running water.
Slice the onion and let it wilt in oil, get it out from the pan with a skimmer and put it aside.
Fry the capers in the same pan, add the onion, sugar and mix.
Sprinkle with vinegar and let it evaporate.
Pour the capers in a bowl, add the Basil and Mint, washed and chopped by hand.
Allow to cool before serving.
Ingredients and dosing for 6 persons
- 450 g of salted capers
- 1 red onion
- 3 tablespoons of sugar
- 4 tablespoons of olive oil
- 6 tablespoons of white wine vinegar
- 1 sprig of basil
- Mint