Caponata Risoni
30 min
Veggie
27626
For 2 Portions
160 g
risoni lentils and chickpeas
120 g
cherry tomato
40 g
raisin
30 g
pine nut
20 g
green olive
20 g
black olive
15 g
caper
10 g
Parmesan
5 g
basil, fresh
1 stalk(s)
celery
2/3
zucchini
2/3
eggplant
7 tbsp
balsamic vinegar
2 tbsp
olive oil
1 clove(s)
garlic
pepper
salt
1. All set?
2. In a bowl, soak raisins in balsamic vinegar and set aside.
3. Toast pine nuts in a dry pan until golden.