Recipe by Louise Laurenius Vol 2 Appetizers to the dinner party
Appetizers that brings people together
The time for celebration and festivities is just around the corner, and Louise is now presenting some recipes for exactly that. Appetizers that brings people together for laughter and love around the dining table.
BRUSCHETTA WITH RICOTTA AND OLIVE TAPENADE FOR FOUR
BREAD
4 slices of bread, preferably sourdough
2 tbsp olive oil
1 garlic clove
OLIVE TAPENADE
3 dl (300 ml) pitted green olives
1 orange
1 lemon
0.5 dl (50 ml) chopped pistachio nuts
20 shredded mint leaves
2 tbsp olive oil
Salt
Freshly ground black pepper
TOPPING
250g ricotta cheese
Olive oil
Salt
Freshly ground black pepper
INSTRUCTIONS
Soak the raisins and let them sit for an hour. Then drain the water.
Cut the eggplant into cubes. Place them in a bowl and sprinkle with salt. Stir and let them sit for 1 hour to release the bitterness. Rinse off the eggplant and pat it dry. Fry it until golden in the rapeseed oil.
Toast the pine nuts in a dry pan.
Slice the celery into half-centimeter thick slices, cut the tomatoes into smaller pieces, chop the red onion, and halve the olives, depending on their size.
Heat a few tablespoons of olive oil in a deep-sided skillet. Sauté the celery and onion until the onion is soft, then add the raisins, tomatoes, olives, capers, and half of the pine nuts. Sauté for a few minutes, then pour in the crushed tomatoes. Reduce the heat and simmer for 15-20 minutes.
Mix the sugar with vinegar. Pour the mixture into the skillet while increasing the heat. Let the vinegar cook off for a few minutes. Turn off the heat and stir in the fried eggplant and half of the basil.
Let the mixture sit in the refrigerator overnight.
Arrange the burratas on a platter. Top with the caponata. Drizzle with a bit of olive oil and grind some black pepper over it. Finish with the remaining pine nuts and basil.
RECIPE: CAPONATA FOR FOUR
4 burratas
50g (yellow) raisins
350g eggplant
2 tbsp salt
500ml rapeseed oil for frying
60g pine nuts
200g celery stalks
100g plum tomatoes
1 red onion
70g pitted green olives
50g capers
200g crushed tomatoes
40g sugar
40g white wine vinegar
20 fresh basil leaves
Salt & Pepper
2-3 tbsp olive oil for sautéing
INSTRUCTIONS
Soak the raisins and let them sit for an hour. Then drain the water.
Cut the eggplant into cubes. Place them in a bowl and sprinkle with salt. Stir and let them sit for 1 hour to release the bitterness. Rinse off the eggplant and pat it dry. Fry it until golden in the rapeseed oil.
Toast the pine nuts in a dry pan.
Slice the celery into half-centimeter thick slices, cut the tomatoes into smaller pieces, chop the red onion, and halve the olives, depending on their size.
Heat a few tablespoons of olive oil in a deep-sided skillet. Sauté the celery and onion until the onion is soft, then add the raisins, tomatoes, olives, capers, and half of the pine nuts. Sauté for a few minutes, then pour in the crushed tomatoes. Reduce the heat and simmer for 15-20 minutes.
Mix the sugar with vinegar. Pour the mixture into the skillet while increasing the heat. Let the vinegar cook off for a few minutes. Turn off the heat and stir in the fried eggplant and half of the basil.
Let the mixture sit in the refrigerator overnight.
Arrange the burratas on a platter. Top with the caponata. Drizzle with a bit of olive oil and grind some black pepper over it. Finish with the remaining pine nuts and basil.
MELANZANE TONNATO FOR FOUR
EGGPLANT BASE
4 aubergines
4 tbsp salt
2 tbsp olive oil
TONNATO SAUCE
2 hard-boiled eggs
200g tuna in oil
3 anchovies
2 tbsp capers
1 dl veal broth
Optional: 1/2 lemon, zest and juice
Salt & freshly ground black pepper
TOPPING
20 cocktail capers
Fresh thyme
INSTRUCTIONS
Slice the aubergines into 1/2-centimeter thick slices and place them in a bowl. Sprinkle with salt and mix well. Let them sit for at least 30 minutes to allow the aubergines to release their bitter liquid.
Rinse the aubergines thoroughly and lay them on a towel to dry.
Heat the olive oil in a frying pan and fry them until golden on both sides (alternatively, grill the slices).
Chop the eggs into small pieces and place them in a bowl along with the tuna, anchovies, capers, and veal broth. Blend into a smooth sauce. Season with salt and pepper, and add a little lemon juice if acidity is needed.
Arrange the aubergines on a plate. Top with the sauce and finish with freshly ground black pepper, cocktail capers, and fresh thyme.
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