Caponata Risoni Salad with Baby Bocconcini

Serves: 4 people

Prep: 15 mins

Cook: 15 mins

Total: 30 mins

Ingredients

300g risoni

200g Giorgio’s Baby Bocconcini, drained

1 eggplant, diced

1 red capsicum, diced

1 celery stalk, finelysliced

½ red onion, finely diced

2 garlic cloves, finely chopped

400g tin crushed tomatoes

2 tbsp capers, drained

60g green olives, roughly chopped

1 tbsp red wine vinegar

1 tsp caster sugar

3 tbsp extra virgin oliveoil

½ cup fresh basil leaves

Salt and freshly crackedblack pepper

Caponata Risoni Salad with Baby Bocconcini

Instructions

Step 1

Cook the risoni in a large saucepan of salted boiling water until al dente. Drain and toss with a small drizzle of olive oil, then set aside to cool slightly.

Step 2

Heat olive oil in a large frying pan over medium-high heat. Add the eggplant and cook until golden and tender. Remove and set aside.

Step 3

In the same pan, cook the onion, celery and capsicum until softened. Add the garlic and cook until fragrant, then stir through the crushed tomatoes, capers, olives, red wine vinegar and sugar. Return the eggplant to the pan and simmer until the vegetables are tender and the sauce has reduced slightly. Season to taste and allow to cool.

Step 4

Toss the risoni through the caponata until well combined. Fold through the Baby Bocconcini and fresh basil, keeping some of both aside for the top.

Step 5

Transfer to a serving platter and finish with the remaining Baby Bocconcini, basil, a drizzle of extra virgin olive oil and freshly cracked black pepper.

Step 6

Step 7

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Step 9

Notes

You can view the recipe video here

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