If you're from Italy especially Sicily or you love Italian food, I have Sicilian Caponata recipe for you! So, if you miss Sicilian food, you can cook it at your home ;)
Information:
Servings: 6
Ingredients:
Ingredients:
- 1 kg aubergines
- 300 g onions
- 400 g celery
- 300 g yellow peppers
- 500 g tomatoes
- 200 g pitted olives in brine
- 100 g salted capers
- 100 g pine nuts
- 50 g sugar
- ½ cup white vinegar
- 1 bunch basil
- extra virgin olive oil
- coarse salt and table salt
Preparation:
Removed the part of the eggplant stem. Wash and dry. Do not peel them, cut into cubes a lot about an inch and deposit it in a colander. Sprinkle with coarse salt. Stir and let stand for about an hour so that the liquid comes out from the pulp of the bitter eggplant. After an hour rinse the cubes in the water. Roll it out on paper towels and dry them well before frying in a pan with the 'oil. Get them out of the pan with a colander, deposit it in a pot, add salt and stir.
Peel the peppers, cut into small pieces and fry in a pan. Drain and add salt as the cubes of eggplant.
Clean the celery, remove the stems outside, the leaves and filaments along the stems. Wash, dry and cut into cubes. Make them like you did fry the eggplant and peppers.
In another pan large enough to hold all the ingredients of the onion caponata make icing then add sliced pitted olives, pine nuts and capers previously soaked in warm water and then wrung out. Add the tomatoes washed and cut into small pieces and cook for about fifteen minutes over a pan fairly lively and discovery.
When the tomato has narrowed add the diced eggplant, celery and bell pepper. Add sugar and vinegar and let it evaporate for a few minutes. If necessary, correct for salt.
Remove the pan from the heat, add the basil and let rest for a couple of hours before serving.
Tips:
- Serve the caponata to room temperature and can be stored in the refrigerator for a few days. You can garnish as desired with fresh vegetables such as tomatoes, peppers, celery or with sprigs of marjoram.
- It can be an excellent accompaniment to boiled meats.
Removed the part of the eggplant stem. Wash and dry. Do not peel them, cut into cubes a lot about an inch and deposit it in a colander. Sprinkle with coarse salt. Stir and let stand for about an hour so that the liquid comes out from the pulp of the bitter eggplant. After an hour rinse the cubes in the water. Roll it out on paper towels and dry them well before frying in a pan with the 'oil. Get them out of the pan with a colander, deposit it in a pot, add salt and stir.
Peel the peppers, cut into small pieces and fry in a pan. Drain and add salt as the cubes of eggplant.
Clean the celery, remove the stems outside, the leaves and filaments along the stems. Wash, dry and cut into cubes. Make them like you did fry the eggplant and peppers.
In another pan large enough to hold all the ingredients of the onion caponata make icing then add sliced pitted olives, pine nuts and capers previously soaked in warm water and then wrung out. Add the tomatoes washed and cut into small pieces and cook for about fifteen minutes over a pan fairly lively and discovery.
When the tomato has narrowed add the diced eggplant, celery and bell pepper. Add sugar and vinegar and let it evaporate for a few minutes. If necessary, correct for salt.
Remove the pan from the heat, add the basil and let rest for a couple of hours before serving.
Tips:
- Serve the caponata to room temperature and can be stored in the refrigerator for a few days. You can garnish as desired with fresh vegetables such as tomatoes, peppers, celery or with sprigs of marjoram.
- It can be an excellent accompaniment to boiled meats.
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