Braised cucumber caponata with almond goat cheese

Name: Braised cucumber caponata with almond goat cheese
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g Raisins; 2 (approx. 750 g) Gherkins; 500 g Tomatoes; 1 big onion; 1 collar Dill; 8 TABLESPOONS Olive oil; 2 TABLESPOONS Capers + 2-3 tablespoons caper brew (glass); 3 TABLESPOONS White wine vinegar; 7-10 Tbsp salt, pepper, sugar; 2 heaped Tbsp Flour; 2 TEASPOONS Cornstarch; 2 TABLESPOONS ground almonds (without skin); 1⁄2 Tsp Baking Powder; 8 Fresh goat cheese taler (approx. 40 g each)

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g Raisins
2 (approx. 750 g) Gherkins
500 g Tomatoes
1 big onion
1 collar Dill
8 TABLESPOONS Olive oil
2 TABLESPOONS Capers + 2-3 tablespoons caper brew (glass)
3 TABLESPOONS White wine vinegar
7-10 Tbsp salt, pepper, sugar
2 heaped Tbsp Flour
2 TEASPOONS Cornstarch
2 TABLESPOONS ground almonds (without skin)
1⁄2 Tsp Baking Powder
8 Fresh goat cheese taler (approx. 40 g each)

Directions

1
Rinse and drain the raisins. Clean the cucumbers, peel them and cut them in half lengthwise. Scrape out the seeds with a tablespoon. Cut the cucumbers into wide slices. Wash the tomatoes and cut them into large pieces.
2
Peel and finely chop the onion. Wash the dill, shake dry and chop finely.
3
Heat 2 tablespoons of oil in a wide saucepan. Sauté the onion until transparent. Add cucumber and steam for about 2 minutes. Add tomatoes, raisins and capers. Deglaze with vinegar, season with salt, pepper and 2 tsp. sugar.
4
Bring everything to the boil and simmer covered for 6-8 minutes.
5
In the meantime, mix flour, starch, almonds, baking powder and 1 pinch of salt in a bowl. Stir with 75 ml water until smooth. Pull the goat cheese taler through the dough. Heat 6 tablespoons of oil in a large frying pan.
6
Fry the cheese thalers in it for about 2 minutes on each side until golden brown, so that they just begin to melt. Drain on kitchen paper.
7
Stir the dill into the vegetables and season the caponata with caper stock, salt, pepper and sugar to taste sweet and sour. Serve with goat cheese. Caponata tastes hot and cold. Ciabatta goes well with it.