We all know corn cakes as a valid alternative to a meal when the minutes are running out; or as a snack to relieve that peckish mid-morning or afternoon, perhaps accompanied by a few slices of good Piacenza PDO salami.
With this special recipe we want to give you an alternative idea of using corn cakes, to accompany a hot dish such as an inviting vegan caponata with zucchini.
PREPARATION TIME 45 minutes
Ingredients for 4 people:
• Gallettificio Valtidone corn cakes
• 500 g of courgettes
• 100 g of extra virgin olive oil
• 100 g of onions
• 500 g of “Terre di San Giorgio” tomato pulp
• 150 g of pitted green olives
• 200 g of white celery
• 2 tablespoons of salted capers
• 1 small glass of vinegar
• 1 clove of Piacenza garlic CO.P.A.P
• 25 g of sugar
• 20 g of pine nuts
• Q.B. of salt
• Q.B. of pepper
Wash the courgettes and cut them into pieces. Heat half the oil in a pan, add a clove of Piacenza CO.P.A.P garlic and the courgettes, season with salt and pepper until golden. Remove the garlic clove and pour the zucchini into a separate container.
In the pan, add the remaining oil and cook the sliced onion until softened completely. Separately, cut the celery into chunks and blanch for 3/4 minutes, drain and add to the pan with the onion.
Then add the olives and the Terre di San Giorgio tomato pulp, season with salt and reduce over low heat. Cook for 10 minutes.
Separately, dissolve the sugar in the vinegar. Then continue preparing the caponata, adding the capers, pine nuts and vinegar to the pan. Uncover and cook for another 15 minutes. Remove from the heat, add the previously cooked courgettes, mix and let it cool before serving.
Accompany it all with the corn cakes, which will give an unexpected crunchiness to the dish. The vegan caponata is an excellent spring and summer dish, which can also be enjoyed cold.
ENJOY YOUR MEAL!
Thanks to Gallettificio Valtidone for the recipe