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Caponata 280 gr

10,00

Caponata is one of the most loved recipes of Sicilian cuisine. Discover two quick and easy recipes to make with our product.

5 in stock

Description

Caponata in oil is a delicious preparation typical of Sicilian cuisine, made up of a variety of vegetables including peppers, aubergines, onions, capers, which are cooked with vinegar and sugar and then put in oil. Caponata can be used as an appetizer, a condiment for pasta or as a side dish for meat and fish. Its preparation begins with cooking the vegetables in a pot with olive oil, vinegar and sugar. The vegetables are cooked until they are soft and a thick, thickened consistency has formed. Afterwards, the caponata is stored in sterilized jars and covered with olive oil, so that it can be kept for a long time. Caponata is a very versatile food and can be used in many different ways, it can be spread on toasted bread for a tasty appetizer, or it can be used as a condiment for pasta, adding an intense and unique flavor to the dish, it can also be a perfect side dish for meat or fish, or simply as an accompaniment to cheeses and cured meats. The flavor of the caponata is sweet and sour at the same time, with a soft texture and an intense aroma. Aubergines, peppers, onions and olives are vegetables that go perfectly with each other, creating a unique and delicious combination of flavours.

Additional information

Weight

Length

High
Ingredients

Aubergines 40%, peppers 40%, tomato puree 10%, sunflower seed oil, extra virgin olive oil 5%, Green Olives, Capers, Onions, Celery, Carrots, Raisins, Pine nuts, Tomato Concentrate, Salt, Sugar, Wine Vinegar.

Nutritional Values per 100g

Fat: 3,7g of which 0,8g saturated

Carbohydrates: 8,9g

of which 6,0g sugars

Proteins: 1,3g Protein

Salt: 1,1g

Our recipes

Bread tarts with caponata

 

Preheat the oven to 180 degrees, arrange the slices of bread on a baking sheet and lay the caponata. Sprinkle the goat cheese on each slice of bread and add some fresh thyme. Bake the bread in the oven for about 10 minutes, until it becomes crispy and the cheese slightly golden.

 

Linguine with caponata and prawns

 

In a saucepan, boil the water, add the pasta and cook for the time indicated on the package. Meanwhile, in a pan, heat the olive oil over medium heat, add the chopped garlic and fry for 1-2 minutes. Add the prawns and cook for 2-3 minutes, until they turn pink. Add the caponata, white wine and mix. Cook for another two minutes, until the caponata heats up. Drain the pasta and add it to the dressing. Garnish with chopped fresh parsley.

CAPONATA

Don’t miss the opportunity to taste this delicious caponata. Order it now and find out why it is so loved by true connoisseurs of taste.
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