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Caponata with stuffed lamb chops
Fruit and vegetables
1
shallot
, finely chopped
½
celery
stick, diced, plus 2 chopped
celery
leaves to garnish
1
aubergine
(preferably a round Sicilian variety), diced
5–6 Italian
tomatoes
, skins removed
1
garlic
clove, crushed
sprig of
mint
, leaves removed and chopped, to garnish
½ tsp
marjoram
Tins, packets and jars
1 tbsp
capers
6-7 green
olives
, depending on size
50g/1¾oz
plain flour
Cooking ingredients
sunflower oil
, for deep frying
1 tsp
brown sugar
1 tbsp
red wine vinegar
1 tbsp extra virgin
olive oil
10g toasted
almonds
, finely chopped, to garnish
salt
100g/3½oz fine
breadcrumbs
2 tbsp
olive oil
Dairy, eggs and chilled
25g/1oz Stracchino or other Italian soft cheese such as
mozzarella
1 free-range
egg
50g/1¾oz unsalted
butter
Meat, fish and poultry
6-bone
rack of lamb
, French-trimmed, cut into chops (ask your butcher to do this for you)
Other
pane carasau (Italian
flatbread
), to serve (optional)
Back to recipe
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