Discover a Sicilian sweet and sour eggplant warm salad called caponata | Pasta Grannies
Rosaria comes from a family of fishermen and this is her grandmother's recipe for caponata, a great all-in-one meal for the summer months. Omit the swordfish and the dish is vegan; fish or no fish, the key to making a great caponata is to cook the ingredients separately and combine them. This maximises the flavours. Make more than you need and serve the leftovers the next day - it will be even more delicious.
2 medium eggplant/aubergine, 2 large bell peppers, chopped into fork-friendly chunks, fried separately in oil, drained, excess oil removed.
one head of celery, sliced and simmered in water until tender, drained
2 onions, chopped, softened in 2 tablespoons of olive oil, to which one adds a 140g (ie small) tin of tomato concentrate. Use the tin to measure out white wine vinegar. If you didn't use a tin of concentrate, add 70ml and be prepared to adjust the acidity. 200ml of tomato passata.
3 tablespoons toasted, chopped almonds (don't buy the ready chopped packets, it will taste much better to do this with plain whole almonds and toast them yourself). 3 teaspoons sugar (or more)
1 tablespoon capers, soaked, drained. 100g green olives, pitted and sliced. salt and pepper.
600g of swordfish, tuna or capone aka mahi mahi or dolphin fish. one glass of white wine.
One of the stories about the origin of caponata is the Sicilian aristocracy (centuries ago) used to make this agro-dolce dish with capone (Coryphaena hippurus) and then when the eggplant was introduced from the New World, the dish was adapted - as eggplant was cheaper than the fish. Rosaria's fishing family uses both.
Видео Discover a Sicilian sweet and sour eggplant warm salad called caponata | Pasta Grannies канала Pasta Grannies
2 medium eggplant/aubergine, 2 large bell peppers, chopped into fork-friendly chunks, fried separately in oil, drained, excess oil removed.
one head of celery, sliced and simmered in water until tender, drained
2 onions, chopped, softened in 2 tablespoons of olive oil, to which one adds a 140g (ie small) tin of tomato concentrate. Use the tin to measure out white wine vinegar. If you didn't use a tin of concentrate, add 70ml and be prepared to adjust the acidity. 200ml of tomato passata.
3 tablespoons toasted, chopped almonds (don't buy the ready chopped packets, it will taste much better to do this with plain whole almonds and toast them yourself). 3 teaspoons sugar (or more)
1 tablespoon capers, soaked, drained. 100g green olives, pitted and sliced. salt and pepper.
600g of swordfish, tuna or capone aka mahi mahi or dolphin fish. one glass of white wine.
One of the stories about the origin of caponata is the Sicilian aristocracy (centuries ago) used to make this agro-dolce dish with capone (Coryphaena hippurus) and then when the eggplant was introduced from the New World, the dish was adapted - as eggplant was cheaper than the fish. Rosaria's fishing family uses both.
Видео Discover a Sicilian sweet and sour eggplant warm salad called caponata | Pasta Grannies канала Pasta Grannies
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
84yr old Luigi shares his vegan pasta with caponata ! | Pasta GranniesPasta Grannies enjoy Calabrian beans, greens and 'stranguggi' pasta!Pasta Grannies enjoy Anna's fish couscous from Sicily!90 year old Caterina makes Sicilian 'lasagne' with eggplant & tomato saucePasta Grannies share Giovanna's Sicilian ravioli and pork raguDiscover fileja pasta with Tropea onion and pepper sauce | Pasta GranniesPasta Grannies cook strozzapreti pasta with seafood!Enjoy Nicola's Sicilian pizza called sfincione di Bagheria! | Pasta GranniesPasta Grannies enjoy Sicilian pasta and lobster soup!Discover 'cosutola' cheese-stuffed veal with cavatelli & fusilli | Pasta GranniesPasta Grannies enjoy Maria's Sicilian frying-pan eggplant parmigiana!Enjoy Franchina's recipe for fusilli pasta and goat meat ragù! | Pasta GranniesEnjoy Bianca's basil pesto lasagna with beans and potatoes | Pasta GranniesCelebrate the holidays with pasta-making, ballet-dancing Severina! | Pasta GranniesMake Lina's pasta with sausage and peas, two ways! | Pasta GranniesDouble helpings of pasta: sweet and savoury - and both delicious!Discover Teresa's green olive with chilli maccheroni! | Pasta GranniesPasta Grannies enjoys Graziella's pasta alla norma from SicilyPasta Grannies celebrate World Pasta Day with a lasagna competition!Watch great great granny Angelina make pasta with chickpeas!