Braised Sicilian vegetables with olive gremolata
The pairing of sweet and salty ingredients is one of the hallmarks of Sicilian cuisine, as shown in this complex vegetable dish
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutes
- Heat 3 tbsp oil in a pan and gently brown the potatoes and onions until they are pale gold. Add the garlic and chilli and cook for another minute or so, then add the wine. Bring to the boil, add the saffron, season and turn down to simmer. Cook until the potatoes are just starting to get tender - about 10 minutes. You'll find that a lot of the liquid has evaporated.
- Add the rest of the vegetables (including any cauliflower leaves), raisins and stock. Stir everything around well and bring to the boil. Turn the heat down and cook until all the vegetables are tender - another 12-15 minutes. (You have to stir the veg carefully every so often to make sure they are well coated in the saffron juices.) Add the pine nuts and capers and stir everything gently - be careful not to break up the vegetables.
- To make the gremolata, mix the olives with the orange zest, garlic and mint. Scatter it over the top of the vegetables and then drizzle the whole dish with extra-virgin olive oil.
Per serving
431 kcalories, protein 10g, carbohydrate 48.5g, fat 18.9 g, saturated fat 2.4g, fibre 7.5g, salt 1.7 g
Recipe from olive magazine, January 2008.
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http://www.bbcgoodfood.com/recipes/5026/
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Ingredients
- olive oil
- 500g small waxy potatoes , halved lengthways
- 250g baby pickling onions or shallots , peeled
- 3 garlic cloves , crushed
- ½ tsp chilli flakes
- 400ml dry white wine
- a good pinch saffron
- 2 small bulbs fennel , trimmed and quartered
- 1 small head cauliflower , broken into florets (pull off and keep any fresh leaves)
- 55g raisins , soaked in hot water for 30 minutes and drained
- 600ml vegetable stock
- 1½ tbsp pine nuts , toasted
- 1½ tbsp capers , rinsed
- extra-virgin olive oil to serve
OLIVE GREMOLATA
- 25 green olives in olive oil, stoned and chopped
- 1 small orange , zested
- 2 garlic cloves , finely chopped
- 2 tbsp chopped mint
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40 minutesIngredients
- olive oil
- 500g small waxy potatoes , halved lengthways
- 250g baby pickling onions or shallots , peeled
- 3 garlic cloves , crushed
- ½ tsp chilli flakes
- 400ml dry white wine
- a good pinch saffron
- 2 small bulbs fennel , trimmed and quartered
- 1 small head cauliflower , broken into florets (pull off and keep any fresh leaves)
- 55g raisins , soaked in hot water for 30 minutes and drained
- 600ml vegetable stock
- 1½ tbsp pine nuts , toasted
- 1½ tbsp capers , rinsed
- extra-virgin olive oil to serve
OLIVE GREMOLATA
- 25 green olives in olive oil, stoned and chopped
- 1 small orange , zested
- 2 garlic cloves , finely chopped
- 2 tbsp chopped mint
Per serving
431 kcalories, protein 10g, carbohydrate 48.5g, fat 18.9 g, saturated fat 2.4g, fibre 7.5g, salt 1.7 g
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07 January 2008
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07 January 2008
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28 February 2009
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