INGREDIENTS FOR 4 PEOPLE
Clean the red onion and chop finely, soak it at room temperature water.
Clean, wash and cut thin slices of radishes and place them in water and ice.
In a saucepan put a 5 g of extra virgin olive oil and a little chopped onion, brown and add the peas already cleaned; put a little water and cook them, at the end adjust salt and pepper and blend them with an immersion blender until they become a homogeneous and dense cream.
Boil the rice in salted water and let it cool.
Cut into cubes the carrots, eggplant, celery (possibly all the same about 2 cm. per side). Wash and thinly slice the courgettes lengthwise, boil the water in a pan, add salt and blanch them for 1 minute, drain and cool in water and ice to stop cooking and leave them crunchy.
In the same way, with a cooking time of 5 minutes, blanch carrots, eggplant and celery, and then saute them.
Take a large round plate, use a pasta cup and put it in the centre of the plate, put the cooked rice as the first layer, in the centre of the rice put a little olive pesto, add the crunchy vegetables, add the cream of peas and on top the other part of the cooked vegetables, at the end decorate with the olive pesto, the slices of radish and the slices of rolled courgettes.
Season with a few drops of extra virgin olive oil.
Caponata immediately leads us to connect this dish with Sicily. And this is precisely the thread that has brought it all the way to Apulia. We have chosen it to have the opportunity to tell how, through the two centuries of belonging to the Kingdom of the Two Sicilies, these two regions of the South, rich in typical products, have also shared recipes and culinary traditions that are in perpetual evolution.
Rice, still cultivated in Calabria, is a product used for thousands of years in Apulia.