Vegetable caponata: the recipe for the Sicilian tradition revealed by Bianca Celano

On the vegetable caponata, even Bianca Celano – that al Matter | Kitchen space Di Catania dedicates herself to the reworking of the great Sicilian dishes – raises her hands: “In recipes like this, woe to touch tradition“, explains. «Innovation consists in respecting and knowing how to choose the ingredients. Short cooking, use of Sicilian capers, almonds of well -known and zibibbo raisins of Pantelleria are my innovations! ». And therefore, caponata is, with the penalty it deserves.

Bianca Celano’s vegetable caponata

Ingredients for 4 people:

• 2 long aubergines (suitable for frying)
• 3 red peppers (better if of the croissant variety)
• 2 ripe tomatoes
• 1 large white onion
• 1 handle of white olives Nocellara whole
• Uva passes (Passuluna)
• Pine nuts (or almonds)
• Capers (optional)
• Basil
• Half a glass of white vinegar
• 2 tablespoons of granulated sugar
• Etna extra virgin olive oil of Etna
• Coarse salt and up

Procedure:

1. Clean the aubergines, and cut 1 cm thick slices, then into cubes. Place the cubes made in a colander and cover with coarse salt to make them purge, put a weight on top. After an hour, rinse and dry well.
2. Prepare the peppers: cleaning them, drying them and cutting them into cubes also 1 cm.
3. Pour abundant extra virgin olive oil into a pan with high edges. Gradually fry the aubergines and then also all the peppers. The two ingredients will be cooked individually. Drain the vegetables and dry them to lose the excess oil.
4. In the same pan, pour the sliced onion, brown and cook for a few minutes, then add the cubed tomatoes. Mix and continue cooking, on a moderate flame, for a few more minutes before proceeding. Pour and let the half glass of wine vinegar blend. Then add the sugar. Mix.
5. Add the aubergines and peppers. Mix mixing gently. Add the olives, previously pitted, the capers, the grapes pass (soaked), the toasted almonds and cut into two parts. A few chopped basil leaflets.
6. Let it rest and do not taste before 24 hours.

Other episodes of the “Italian traditional recipes”:

Are the shredded crushed with cruschi peppers better than the cheese and pepper?

Traditional Italian recipes: Emilian fried dumplings

Traditional Italian recipes: Baked Cannelloni Campania

Traditional Italian recipes: the Gnocchi alla Sorrentina

Traditional Italian recipes: Cacciucco alla Livornese

Traditional Italian recipes: the Pasqualina cake of artichokes at the Ligurian

Traditional Italian recipes: the Mantuan sbrisolona

Italian traditional recipes: pasta with the Sicilian standard

Traditional Italian recipes, the Sardinian Seadas

Italian recipes: the Apulian friselle

Traditional Italian recipes: Panzanella Toscana

Traditional Italian recipes: the Sicilian aubergine timbale

Traditional Italian recipes: the anchovies stuffed with Ligurian

Traditional Italian recipes: the Macco di Fave Siciliano

Traditional Italian recipes: Sardinians in Venetian saor

Traditional Italian recipes: Ligurian Ceci Farinata

Traditional Italian recipes: Brandacujun, Mantacato alla Ligure cod

Traditional Italian recipes: the Neapolitan Genoese