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Bocados de polenta con caponata siciliana o compota de frutos rojos
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Ingredients
Bocados de polenta
- 20 g de mantequilla
- 300 g de leche
- 300 g de agua
- ¼ de cucharadita de sal
- 160 g de polenta
Caponata siciliana
- 80 g de cebolla en trozos
- 1 diente de ajo
- 30 g de aceite de oliva
- 180 g de calabacín en dados de 1 cm
- 180 g de berenjena en dados de 1,5 cm
- 60 g de apio en rodajas de 5 mm
- 180 g de pimiento amarillo en trozos de 1,5 cm
- 400 g de tomate troceado en conserva
- 20 g de pasas sin semillas
- 50 g de aceitunas verdes sin hueso en mitades
- 1 cucharada de alcaparras
- 20 g de vinagre
- 1 cucharadita de sal
- ½ cucharadita de pimienta negra molida
- 10 g de azúcar moreno
- 3 ramitas de albahaca fresca (solo las hojas) troceadas a mano
Compota de frutos rojos
- 250 g de frutos rojos congelados variados
- 50 - 80 g de agua
- 5 g de maicena
- 30 - 40 g de azúcar
- 1 cucharadita de azúcar vainillado (optional)
- 1 - 2 cucharaditas de mantequilla
- Nutrition
- per 1 ración
- Calories
- 2044 kJ / 488 kcal
- Protein
- 9 g
- Carbohydrates
- 74.8 g
- Fat
- 18.9 g
- Saturated Fat
- 6.4 g
- Fibre
- 8 g
- Sodium
- 1037 mg
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