ZUCCHINI CAPONATA WITH OLIVE DIRT

Zucchini Caponata with Olive Dirt image

Provided by Food Network

Time 1h40m

Yield 6 servings

Number Of Ingredients 21

1/2 cup olive oil
1 onion, julienne
1 tablespoon minced garlic
5 zucchini, split and sliced on the bias
1/4 cup capers
1/4 cup golden raisins
Leaves from 1 bunch fresh basil, plus additional for garnish
1 sprig fresh thyme
1/4 cup red wine vinegar
2 cups yellow tomato puree
2 tablespoons sugar
Salt and freshly ground black pepper
Neutral oil, like canola, for frying
1 cup pine nuts
Olive Dirt, recipe follows
200 grams pitted Kalamata olives
200 grams panko
100 grams all-purpose flour
75 grams unsalted butter
25 grams dark cocoa powder
Salt

Steps:

Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
Preheat the oven to 350 degrees F.
Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.