Allergens
Gluten
Lactose
Selderij
Ei
SulfietMy Favourite Caponata
This new caponata recipe from our chef Mark is a huge hit with the rest of the kitchen team. As the tomatoes simmer slowly with celery and herbs, the sauce becomes beautifully sweet. I add gently roasted aubergine, capers, and olives. I mix the caponata with casarecchia pasta and serve it with succulent turkey meatballs. Enjoy your meal! The dish is slightly different from the photo; you will receive casarecchia instead of penne.
Turkey mince (better life 2 stars), aubergine, celery, vine tomatoes, white onion, garlic, fresh basil, green olives, capers, oregano, oregano, thyme, rosemary, pasteurised free-range egg, milk, rigatoni pasta, panko (contains gluten), tomato purée, sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the caponata with the meatballs loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pasta with the meatballs covered with an oven-safe dish or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons).
Average weight: 540 g
