They are bitter and inedible when raw, but if they are allowed to wilt and pickled, they become a delight. In earlier times, capers were so precious that they were even felted. Buds of marsh marigold, purslane or nasturtium served among other things as plagiarism – because already in the antiquity capers were considered not only as remedy e.g. against urinary calculus, but likewise as Aphrodisiakum and palate benefit. Our star cook Christian Penzhorn, from the restaurant “Victorian” in Duesseldorf has for us crisply roasted Loup de mer with caper foam on tomato risotto augedacht.
For the tomato chutney, which refines the risotto, dried tomatoes are needed. You can either buy them or make them yourself by scalding five vine tomatoes and then peeling, quartering and coring them. The fillets are placed on a lightly oiled baking tray, sprinkled with a little powdered sugar, finely chopped rosemary and thyme, and very thin slices of garlic, and then placed in an 80-degree oven for four to five hours. To allow the moisture to escape and the tomatoes to actually dry, stick a spoon in the oven door.
Next, dice the dried tomatoes and mix them with five fresh tomatoes that have also been previously skinned, seeded and diced. In a small saucepan, melt 50 grams of sugar, add 100 milliliters of white wine and 40 milliliters of balsamic vinegar to dissolve.
Related Recipes:
Sunflower Nettle Risotto with TurmericPour boiling hot water over the tips of the nettle shoots. Pluck the leaves from the stalks (after blanching...
Lemon Risotto with GamberiniFor the lemon risotto, briefly scald the tomatoes, remove the skins, seeds and cut into small cubes. Finely...
Fried Char Filet with Horseradish Risotto and Spring VegetablesFor the horseradish risotto, sauté onion in butter until translucent, add risotto rice, stir, fill with white...
Erdbeer-Risotto Mit Balsamic Vinegar of ModenaFor the strawberry risotto with Aceto Balsamico di Modena, in a thick-bottomed saucepan, heat some olive oil...
BrowniesFor the brownies, preheat the oven to 150°C (top and bottom heat). Line half of the baking tray with baking...
Seasonal Vegetable RisottoFor seasonal vegetable risotto, first cook the Riso Gallo Gran Gallo Arborio for 12 minutes in salted water...
Bruschetta with Zucchini Tomato SalsaFor bruschetta with zucchini-tomato salsa, cut the white bread diagonally into slices. Blanch the tomatoes...
Roasted Pork Tenderloin with Creamy Broccoli PureeFor the broccoli puree: Cut the broccoli into small pieces, with onion and garlic, sauté in oil in a spacious...
Mozzarella Tomatoes Au Gratin with Cream PolentaPREPARATION Remove the stem end from the tomatoes, dip briefly in boiling water and immediately quench in...
Risotto with Wild Mushroom RagoutHave fun preparing this mushroom dish! Finely dice the shallots, sauté in olive oil, add the risotto rice and...