The Unofficial Princess Bride Cookbook by Cassandra Reeder

Author:Cassandra Reeder
Language: eng
Format: epub
Publisher: becker&mayer! books ISBN
Published: 2022-08-15T00:00:00+00:00

To prepare the eggplant, slice it into ½-inch (1-cm)-thick disks. Lay them out on a sheet pan and salt generously. Let sit for 40 to 45 minutes to pull out moisture.

To make the farro, heat the oil in a large saucepan. Add the vegetables and sweat until soft. Add farro and stir for 1 minute. Add the chicken broth and bay leaves, and bring to a boil. Reduce to a simmer and cook until tender, about 25 to 30 minutes. Season with salt and pepper to taste. Set aside.

To make the caponata, rinse and pat the eggplant dry with a paper towel, then dice it. In a large sauté pan, heat the olive oil over medium-high heat and brown the eggplant for 5 to 6 minutes. Remove the eggplant from the pan and set it aside.

Add the celery, onion, garlic and, if necessary, more olive oil. Cook for 5 minutes, until onions are completely softened and have begun to brown. Add the tomatoes and cook until the excess moisture has begun to evaporate. Add the raisins, honey, capers, olives, pine nuts, vinegar, red pepper flakes, and cooked eggplant. Stir for 2 minutes, then remove from the heat. Add the chopped herbs and season to taste.

To serve, add the farro on the serving plate(s) then spoon the caponata on top. Top with burrata (if using). If you are feeding a large party, you can serve this in a casserole dish by layering the farro, followed by the caponata. If you’re using, add the burrata on top of the caponata.

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