Taken from Holy F*caccia. An variation on Ratatouille -
MARCH 17, 2013
Cook like a Sicilian - Caponata Recipe
As you may have noticed I’m not a vegetarian and sometimes I even put meat where it’s not needed but there’s one dish I wouldn’t mess with…and it’s CAPONATA.
First because caponata is from Sicily and you don’t mess with Sicilians and second because why would I mess with perfection?
Caponata is a sweet&sour, aubergine dish consisting of cooked veggies, vinegar, olives and capers usually served cold on its own. It is typically used as a side dish for fish and usually I use it as an appetizer as I can cook it well ahead. In fact, it tastes better the next day!
This recipe comes from a Sicilian friend of mine. He tells me it’s been in the family for centuries so what you are about to prepare is a step back in history.
(BTW, If you haven’t been to Sicily yet, this caponata should convince you to visit one the most fascinating places in Italy.)
INGREDIENTS (for a lot of appetizer and quite some side enough for 5/6 people):
500gr aubergine
300gr celery
One onion
100gr pitted green and black olives
250gr tomatoes
30gr pine nuts
Two spoons of capers
30gr sugar
Half glass of white wine vinegar (I’m usually very cautions with the vinegar and add a quarter glass and taste, if I think it needs more, I’m always in time to add)
Half glass of white wine
EVO (Extra Virgin Olive) oil, frying oil
Salt, pepper
PREPARATION
DICE the aubergines in 1cm cubes, put them in a strainer, shower with cooking salt (rock salt) and put a weight on it (a small plate with a can of beans will do) and let the aubergines sweat out for one hour.
STIR FRY the chopped onion in some olive oil on medium heat, add the chopped celery and sweat until soft.
ADD capers, pine nuts and olives and leave it on medium for 10mins.
DEGLAZE with the white wine.
ADD chopped tomatoes and leave it on for another 20mins.
In the meantime, WASH the salt off the aubergines and dry them out with kitchen paper.
HEAT a large pan with frying oil and FRY the aubergines.
Once the aubergines are golden, add the veggies and mix all the ingredients on a low heat.
DUST the sugar over the caponata, together with the white wine vinegar and leave it on medium/high heat for another 10mins or until the smell of vinegar has evaporated.
LET IT REST and add a few leaves of basil and a generous sprinkle of EVO oil.
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