Gluten-free focaccia with caponata



Gluten-free focaccia with caponata

  • Gluten Free

  • Vegetarian

  • PRESENTATION

    As lunchtime approaches we feel peckish and in need of a tasty idea that can satisfy our appetite in a genuine and nourishing way…Today we present gluten-free focaccia with caponata, a simple and delicious vegetarian recipe! A soft gluten-free focaccia is served with a vegetable filling, freely inspired by the typical Sicilian side dish, caponata. The filling is also enriched with a few slices of pecorino cheese and mâche leaves, which add a touch of freshness. A blend of Mediterranean flavors just waiting to be enjoyed bite after bite, perfect for a lunch break!

    INGREDIENTS

    Gluten-free focaccia

    2

    Pecorino cheese

    2
    oz
    (80 g)
    – semi-mature

    Lamb’s lettuce

    3
    tbsp
    (30 g)

    For the quick caponata

    Eggplant

    8
    oz
    (230 g)
    – long

    Cherry tomatoes

    6
    oz
    (170 g)

    Yellow onions

    1

    Salted capers

    2
    tbsp
    (20 g)

    Green olives

    2
    tbsp
    (20 g)
    – pitted

    Pine nuts

    2
    tbsp
    (20 g)

    Basil

    to taste

    Extra virgin olive oil

    to taste

    Fine salt

    to taste

    Black pepper

    to taste

    Preparation

    How to prepare Gluten-free focaccia with caponata

    Gluten-free focaccia with caponata

    To make gluten-free focaccia with caponata, start with the ingredients for the quick caponata: peel and julienne the onion 1, tip and dice the eggplant into 0.8 inch cubes 2. Lastly, cut the tomatoes in half 3.

    Gluten-free focaccia with caponata

    Place the onion in a non-stick pan with a drizzle of oil 4 and brown on a low flame for around 10 minutes. Add the eggplant 5, brown on a high flame for another 10 minutes, then add the tomatoes 6.

    Gluten-free focaccia with caponata

    Flavor with the desalted capers 7, pine nuts 8 and coarsely chopped olives 9.

    Gluten-free focaccia with caponata

    Add salt, pepper 10 and cook for another 10 minutes, then season with a few hand-torn basil leaves 11: Now place the focaccia on a tray and grill in the oven at 392° for 5 minutes 12.

    Gluten-free focaccia with caponata

    In the meantime, cut the pecorino cheese into roughly 0.2 inch thick slices 13. Now you are ready to assemble the ingredients: slice the focaccia in half 14 and add the pecorino cheese slices 15.

    Gluten-free focaccia with caponata

    Add 2 spoons of caponata 16 and complete with the mâche 17. Close the focaccia and repeat with the second piece. Your gluten-free focaccia with caponata is ready to be enjoyed 18!

    Storage

    Gluten-free focaccia with caponata is best enjoyed freshly prepared. The caponata can be stored in the refrigerator for 2 days, in a sealed container.

    Tips

    If you prefer you can replace the pecorino with a less mature cheese, such as caciocavallo.

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    Source : www.giallozafferano.com