Caponata o peperonata di zucchine, patate e peperoni Ricetta vegetariana e senza glutine. Oggi vorrei proporvi una via di mezzo tra una caponata e peperonata, preparata con un misto di verdure di stagione. Un incontro di sapori diversi come zucchine, peperoni, patate, cipolla, pomodori e arricchite con capperi e olive nere. Dal sapore intenso, che si scioglie in bocca e che vi catturerà dal primo boccone.
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Preparazione
Per preparate la Caponata o peperonata di zucchine, patate e peperoni occorrono:
1 grossa cipolla
4 zucchine medie
4 patate medie
4 peperoni
100ml di polpa di pomodoro
100ml di olio extravergine di oliva
6 capperi
10 olive nere
6 foglie di basilico
Sale q.b
In una padella capiente, mettere l’olio extravergine di oliva. Affettare le cipolle, lavare e pelare le patate e tagliarle a pezzi non troppo grandi. Lavare e tagliare a quadretti le zucchine. Fare la stessa cosa anche con i peperoni, e tagliarli a striscie non troppo larghe. Mettere tutte le verdure affettate in padella e iniziare a friggerle, girandole ogni tanto per non farle attaccare. Salarle, coprirle con un coperchio e far cuocere per 15 minuti.
Trascorso il tempo di cottura, unire il sugo di pomodoro, i capperi, le olive nere, il basilico e continuare la cottura per altri 15 minuti. Assaggiare per verificare se sono buone di sale, spegnere il fuoco e mettere la caponata- peperonata in una pirofila da portata e servire ancora calda o tiepida, a vostro piacere. Questa caponata di verdure può essere usata anche per farcire pizze e torte rustiche.
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