Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Rhubarb Caponata.
Ingredients:
- Raisins
- 1/2 cup celery
- 1 1/2 cup rhubarb
- 2 cloves garlic
- 1 T. coriander
- 1 T. anise seed
- 1 T. red chile flakes
- 1/4 cup red onion
- 1/4 cup scallions
- 1 T. chopped mint
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 T. sugar
- salt/pepper
- Portion of fish or other protein to top Caponata with
Combine all dried vegetables and whole spices in olive oil. Add sugar and vinegar. Let it cool. Fold in chopped mint, salt & pepper. Top fish or protein choice with caponata and serve.
