Carrot Caponata served with Pizzette

Caponata is often served as a side dish or appetiser, either warm or at room temperature. The combination of ingredients creates a rich and complex flavour profile, making it a popular and distinctive dish in Italian cuisine. Especially when served with fresh, warm pizzette. 

Serves 4-6

Ingredients:

¼ cup extra virgin olive oil

1 red onion, thinly sliced

2 bunches baby purple carrots, scrubbed and trimmed

¼ cup baby currants

½ cup sherry vinegar

¼ cup honey

For the Pizzette

½ tsp dried yeast

2 tbsp extra virgin olive oil

2 cups 00 plain flour

150g grated mozzarella

Extra virgin olive oil, for shallow frying

Method:

1. To make pizza dough, place yeast and ¾ cup lukewarm water in a bowl; mix to combine. Set aside for 10 minutes, or until mixture is foamy. Add the oil and flour, and mix to combine.
2. Turn dough out onto a lightly floured surface and knead until smooth. Place in a bowl and cover with a damp tea towel; set aside for 1 hour to double in size.
3. Turn out the dough and roll into 6 small balls. Lightly dust a work surface with flour and roll each dough flat to 8cm.
4. Divide mozzarella and place into the centre of each dough ball and fold the dough to enclose. Using a rolling pin, roll to 8cm wide.
5. Set aside, loosely covered with a damp tea towel for 30 minutes.
6. Meanwhile, to make the caponata, heat oil in a large non-stick frying pan over high heat. Add the onion, season with salt and pepper, cook for 6 minutes, or until starting to caramelise. Add the carrots, ¼ cup of baby currants and ¼ cup water and cook for 15 minutes, turning occasionally, until they start to colour (go golden). Add the vinegar and honey, increase the heat and cook for 5 minutes, until glossy.
7. For the pizzette, heat 3cm of oil in a large frying pan over high heat. In batches, add the pizzette and cook for 1½ minutes each side, or until puffed and golden. Serve the caponata with pizzette, freshly ground pepper and salt.

Smart Tip:

Used for their root, fresh green carrot tops are not to be forgotten. Finely chopped and mixed into pesto, dips, marinades and dressings, or picked and scattered into salads, they add a herbaceous touch.