Artigiana Siciliana - Prodotti Tipici Siciliani

Ricetta dei crostini con Caponata

the traditional recipe of sicilian caponata

what is sicilian caponata

Caponata Siciliana is a typical sweet and sour vegetable salad originally from Sicily , which is served cold and often used as an appetizer or side dish. Its preparation involves cooking vegetables such as aubergines, tomatoes, onions, celery, peppers and olives in a sweet and sour sauce of vinegar and sugar. Thanks to its sweetness and the freshness of the vegetables, Sicilian Caponata is a much loved summer dish.

THE HISTORY OF CAPONATA

Caponata was born in Sicily in the 16th century, when the island was under Spanish rule. The original dish, called ” Caponada “, was based on fish, but over time the recipe has been modified up to the current vegetable version. Today, Sicilian Caponata is one of the most representative dishes of Mediterranean cuisine and is prepared in every family, each with its own recipe.

INGREDIENTS AND PREPARATION OF SICILIAN CAPONATA

Ingredients:

2 melanzane

2 eggplants

2 peeled tomatoes

1 onion

2 celery sticks

1 red pepper

1 yellow pepper

1 cup pitted green olives

2 tablespoons of salted capers

1/2 cup white wine vinegar

2 tablespoons of sugar

Extra virgin olive oil

Salt and pepper

Preparation:

To prepare the real Sicilian Caponata, you must follow these steps:

Wash the aubergines and cut them into cubes of about 2 centimeters per side. Put them in a colander and sprinkle them with salt to eliminate the bitterness and leave them to rest for at least 30 minutes. In a saucepan, pour the white wine vinegar and the sugar and boil for a few minutes to obtain a sweet and sour sauce.

Dice the onion, celery, peppers and tomatoes. Rinse the aubergines under running water, dry them and fry them in hot oil until golden brown.

Once the aubergines are golden brown, drain them and place them on absorbent paper to remove the excess oil. In a pan, fry the onion and celery for a few minutes, add the peppers and tomatoes and cook for 10 minutes.

Add the aubergines to the onions, celery, peppers and tomatoes, together with the green olives cut into slices, the desalted capers and the chopped anchovies. Mix well. Finally, add 1-2 teaspoons of sugar and a tablespoon of vinegar. Cook over medium-low heat for about 30 minutes, stirring occasionally.

CROSTINI WITH OUR CAPONATA

Ingredients:

Toast

Goat cheese

Fresh thyme

caponata

Preparation:

Preheat the oven to 180 degrees, arrange the slices of bread on a baking tray and place our caponata . Sprinkle goat cheese on each slice of bread and add some fresh thyme. Bake the bread in the oven for about 10 minutes, until crispy and the cheese is lightly browned.

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