Braised Cucumber Caponata

Name: Braised Cucumber Caponata
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 750 g Gherkins; 1 big onion; 500 g Tomatoes; 2 TABLESPOONS Capers; 8 TABLESPOONS Olive oil; 75 g Raisins; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TEASPOONS Sugar; 2 heaped Tbsp Flour; 2 TEASPOONS Cornstarch; 2 TABLESPOONS crushed almonds; 1/2 TEASPOON Baking Powder; 1 pinch Salt; 8 Fresh cheese taler (approx. 20 g each); 1 collar Dill

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

750 g Gherkins
1 big onion
500 g Tomatoes
2 TABLESPOONS Capers
8 TABLESPOONS Olive oil
75 g Raisins
3 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TEASPOONS Sugar
2 heaped Tbsp Flour
2 TEASPOONS Cornstarch
2 TABLESPOONS crushed almonds
1/2 TEASPOON Baking Powder
1 pinch Salt
8 Fresh cheese taler (approx. 20 g each)
1 collar Dill

Directions

1
Wash, clean and peel the cucumbers. Halve lengthwise and scrape out the seeds with a spoon. Cut the cucumbers into half rings. Peel and chop onion. Wash, clean and chop the tomatoes. Drain the capers, collect the stock
2
Heat 2 tablespoons of oil in a frying pan. Sauté the onion in it. Add cucumbers and fry for about 2 minutes. Add tomatoes, capers and raisins, deglaze with vinegar and season with salt, pepper and sugar. Simmer covered for 6-8 minutes. Season to taste with 2-3 tbsp. caper stock, salt and pepper
3
In the meantime, mix flour, starch, almonds, baking powder and salt in a bowl. Stir with 75 ml water until smooth. Pull goat cheese through the dough. Heat 6 tablespoons of oil in a frying pan. Fry the cheese in it for about 3 minutes until golden brown, turning once. Drain on kitchen paper. Wash the dill and dab dry. Pluck off flags and chop finely, except for a little bit for garnishing. Stir into the vegetables and serve with goat cheese. Garnish with the dill set aside