Seriously one of the best recipes ever invented! Sicilia per me e’ affascinante per la sua storia e deliziosa per la sua cucina, IO sono Siciliana e la caponata classica non l'ho mai fatta, perchè non la so fare, eh eh! Volevo chiederti se, dopo aver invasato la caponata in barattoli puliti e sterilizzati, procedi ad ulteriore sterilizzazione. Votre commentaire doit se conformer à notre nétiquette. Hope u're well. Italianality. Caponata Finishing the caponata — 40 minutes. brava! Commento di Walter Bonvini 25 Agosto 2018 7:05 pm. Recipes vary as to how long you should leave them to drain; some call for several hours, but with most eggplant an hour will do. Mon dieu que c'est bon!!!! Je l'ai terminé le lendemain et elle était encore très bonne. Très bon. The final simmering together of the ingredients should also last a few minutes. Great recipe! Anita Di Stasio is on Facebook. L'animatrice nous propose de la suivre … 19:47 31 May 20. L'animatrice nous propose de la suivre … Thought I'd share it with u , It appears to me you are quite proficient in Sicilian cooking as this dish looks and sounds amazing! ; The second part will be practical.You will experience how real … Voir plus d'idées sur le thème Recette entrée, Recette, Cuisine. La caponata siciliana è una cosa seria, soprattutto per i siciliani, ne esistono in realtà diverse varianti e nel ‘700 veniva servita come piatto unico accompagnato dal pane. This looks really good that I just might make it this weekend. I even saw little cans of it put out by Progresso! The size and age of the eggplant will determine how long you will need. Slurp , @italicious: I hope to make it there some day, too! Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to share on Reddit (Opens in new window), Melanzane al cioccolato (Chocolate Eggplant), Italian Tomato Salad: The Essential Guide, https://memoriediangelina.com/2011/06/18/caponata-alla-siciliana/, 1 kilo (2 lbs.) Valentina Di Stasio. The word caponata always reminds me of Commissario Montalbano. Always love your posts– so informative and delicious sounding . I just love eggplant and this recipe is just amazing. Another introduction to a new Italian dish. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. J'ai ajouté des cubes de tofu pour protéiner la recette. Je l'ai faite la veille et simplement réchauffée à la dernière minute. More than a meal, Di Stasio is an event – no matter how momentous or intimate, how large or small – to be savoured, enjoyed and reminisced over. Lisa DeSisto of Rig-A-Toni's shows how to make this cold eggplant salad. Grazie!albert grandePizza Therapy, Just in time for eggplant season– always looking for new ideas and this sounds delicious. Elle était tout aussi délicieuse que la veille. To remind myself with the cooking steps I had to look for a caponata recipe on the internet and that is when I found yours Dec 15, 2017 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau Voir plus d'idées sur le thème jeux de stimulation mentale, bricolage avec des bouchons, jeux. of green olives, pitted and halved. Ciao piacere di conoscerti. Sorry, your blog cannot share posts by email. Dans une grande poêle antiadhésive, à feu moyen-élevé, dorer la moitié des aubergines dans 30 ml (2 c. à soupe) d’huile. I love all the influences that make Sicilian cuisine what it is! j'ai mis 4 c à table de vinaigre et j'ai réduit le sucre à 1 c à table. Oh, I've just posted an article on Amazing Kitchen Tips (Part I). Season with salt and pepper as it cooks. My Florentine sig oth isn't all that crazy about it but I think it's b/c he's not a big eggplant fan. . Turn off the heat and let your caponata cool entirely before serving. Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil. Excellent mais bien meilleure servie sur un nid de couscous. The initial steeping of the eggplant in salt also helps. I used a small eggplant from my yard and two that were Sicilian eggplants. I understand what you're saying about Sicily. Sicilian food is by far my favorite, so varied and delicious! Add the celery, sauté for a few minutes until the celery is tender but still has some 'bite' left in it. Many Sicilian dishes remind me of Angelina’s Campanian cooking—and Sicilians actually lay claim to melanzane alla parmigiana, one of her signature dishes—but there is something  ‘different’ about some of the taste combinations you’ll find in Sicilian cookery, especially the tendency to combine sweet and sour. Fantastic food, safely home-delivered during these coronatimes! A minute or two before it's done, add the sugar and vinegar, mix well (but gently!) Utilisez votre profil Facebook pour vous connecter. Vous n'êtes pas membre de ricardocuisine.com? Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. That strikes me as yet another way to wind up with a greasy dish;  my ‘one pot’ method works perfectly well and saves you some clean up afterwards. . Il nome “caponata” in origine indicava un pesce. Remove with a skimmer and set aside. In 1958, Leonardo came to Orange, NJ, where he met his wife Anna Maria. It also helps to brown the eggplant over high heat; this way it will brown before getting too soft. Come mi piace la caponata! *Opinion personnelle: couper l'aubergine en petits cubes pour ceux et celles qui en sont moins friands. les oignons, le céleri et l’ail dans le reste de l’huile (30 ml/2 c. à soupe). Réserver sur une assiette. A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. Add the tomato. You know you're right. Je l'ai terminé le lendemain et elle était encore très bonne. The only downside was, there were no leftovers to enjoy afterwards! Thanks for sharing this. I spent more time in Sicily before I ended up here and my intro to the Italian kitchen was through Sicily..although in these parts they'd say that isn't italian. and let it finish simmering. But your recipe has given more some inspiration to think outside the box! © 2020 Ricardo Media Inc. Tous droits réservés. @Pola: Right you are about the salting! Caponata is one of my mom's signature dishes!!! J'ai servi la caponata comme simple légume d'accompagnement. The first step in this recipe, which is not absolutely necessary but a good idea, especially for larger, more mature eggplant, is to remove the excess liquid from the eggplant by sprinking the eggplant cubes with salt and placing them in a colander, with a small plate on top to exert some gentle pressure and one below to catch the eggplant liquid as it drains. The space will inspire, champion and give to, as a living, breathing staging ground of art, design, architecture, and ideas; the fulcrum of the Di Stasio ethos – food, art, ideas and philosophy. First, as mentioned, fry your eggplant at high heat, this will limit the amount of oil that the eggplant will absorb. 4-hour workshop with a complimentary glass of wine included.. Price: 60€/pp. Thanks for stopping by. Leonardo was born on November 6, 1935, in Alberona, Italy, where he was raised until leaving his hometown to serve in the Italian Navy. (Enameled cast iron pots work particularly well.) with Video. Jul 30, 2019 - Trouvailles originales, expériences exquises et itinéraires réjouissants sur la cuisine et l'art de vivre, Josée s'intéresse au pain, au fast-food nouveau Grazie mille Ronni Di Stasio, for being our voice. Les aubergines de L'Agneau Maraîcher. I have been experimenting with your recipe for pizza dolce and have come up with the addition of halved white seedless grapes stirred in before baking – very nice and gives lots of moisture…..As it is strawberry season I have also served it piled high with strawberries macerated in a little lemon and sugar. I've always used the recipe from the Tornabene's book “Sicilian Home Cooking”. Now, as an americana living between Florence and Arezzo, naturally caponata is a foreign food to the locals but I still love it and make it every so often. Both my mom and dads parents are Sicilian and my grandma's would make this dish alot. Soup season is here, and it can be a delight! bummer that there are never any leftovers:). Serves 6 or more, as an antipasto or as part of a buffet. By the way, most recipes for caponata alla siciliana will tell you to fry the eggplant and celery separately, and then sauté the onion in yet another pot. Jun 1, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. the flavor must be incredible… I wonder, would roasting the veggies do as well? Ajouter les tomates et laisser mijoter 15 minutes ou jusqu’à ce qu’elles soient compotées. You've done a great job! Elle était tout aussi délicieuse que la veille. It is a mixture of fried vegetables (eggplant and pepperoni), seasoned with tomato sauce, celery, onion, olives, capers and pine nuts, in bitter-sweet sauce. I fried them till nice and brown. A minute or two before it’s done, add the sugar and vinegar, mix well (but gently!) eggplant, cut into small cubes, 1 bunch of celery, cut into bite-sized pieces, 1 small can of tomatoes or 250g (1/2 lb) fresh, skinned and seeded, 250g (1/2 lb.) and as Ciao Chow Linda says, youve really nailed this recipe. But unless you are sure of the flavor and freshness of your tomatoes, to my mind canned is probably a better choice. I always ask her to make it whenever she comes here to visit!!! Pour ma part, 2 c.à soupe de vinaigre de vin auraient suffit toutefois. Now I guess it's off to the shops for some egg plant/ aubergine/ melanzane. If we ever head that way again, maybe dipping south will be well worth it. My sister and I still make it but we cut back on the oil by roasting the eggplant cubes. I'll have to try that next time and see how it goes! Saler et poivrer. I made this caponata for a dinner party and, lo and behold, no leftovers…, Fabulous recipe Frank! That way the final dish is not 'greasy' in the event the eggplant would soak up all the oil. Turn off the heat and let the dish cool entirely before serving. I love caponata and the first time I tasted it I couldn't get enough of those wonderful flavors. Have a great weekend . Even if you didn't get to Sicily, it seems like you captured the caponata perfectly. Traditional recipes will tell you to de-string the celery and blanch it before sautéing, because in the old days celery was very strongly flavored and had tough filaments. La caponata, one of the most famous Sicilian dishes, is a good example. I love visiting Italy, but there's so much to see when there that going down to Sicily doesn't cross my mind. It's become so automatic by now I I sometime don't even remember to mention it…. Besides removing the often bitter natural liquids in the eggplant, it produces a firmer texture. Ho dato un'occhiata al tuo blog, complimenti è davvero carino e ricco di buone ricette. There are many variants and the “classic” recipes collected throughout the island are 37. And, yes, it has a sweet-and-sour finishing touch that, if not overdone, perfectly balances out the flavors. J'ai suivi les commentaires et l'ai servi avec du couscous. I soaked them in salt as recipe said. Visitez notre, Suivez les émissions de Ricardo sur Radio-Canada.ca. I'm with you on the sweet and sour. Yes to pignoli, yes to raisins, whole pitted green olives, (hold the tomato), serve warm plus sprinkle with toasted slivered almonds to finish … add sugar slowly and taste/adjust … love your blog! mohamed. I made this for a dinner party last week and it was a big hit. The antipasti, delicious caponata and arancini, the pasta with gamberi and prepared with a … I'm thinking on translating and maybe changing a bit for my latinamerican website. Watch Queue Queue. It's really a very easy dish to prepare and can be served as an appetizer, or served over pasta which is how my friend likes to serve it. Every time I make it, it seems to come out differently. Poursuivre la cuisson 5 minutes. Naturalmente, prima di portarla in tavola dovete tenerla fuori dal frigo per un paio d'ore. But the kind packed in brine will do fine in a pinch. J'aime le goût de cette recette, mais pour des pâtes, y a-t-il un moyen qu'elle ait plus l'aspect d'une sauce sans y changer le goût? A theoretic 30-minute part, with an introduction to different kinds of flour and on how to use eggs and water, humidity percentage and cooking times. I am usually stuck in the way I prepare eggplant. L'animatrice nous propose de la suivre au cours d'un itinéraire de découvertes auprès de gens qui maîtrisent l'art de vivre et les petits bonheurs culinaires. When you are ready to cook, gather up a handful of eggplant with a paper  towel, give it a gentle squeeze to dry the cubes, and throw them into abundant olive oil—about 1 cm (1/2 in) deep—in a large pot. HEAT a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. , Simply an amazing recipe. @renaccio: A bit of anchovy sounds like a great addition, a bit of savoriness that goes very well with the olives and capers, I have to imagine! Commento di Misya 27 Agosto 2018 11:01 am @Walter Bonvini Aspettiamo notizie! and let it finish simmering. The caponata (“capunata” in sicilian dialect) is a typical product of Sicilian cuisine. First, depending on the quality of the eggplant, it may become very soft and, if it gets stirred too often or too vigorously, it will turn to mush. Authentic recipes, exceptional flavors, ... and we had the best food! A kind of southern cousin to the ratatouille of Provence, this dish stars eggplant, with celery co-starring and with tomato and onions in supporting roles, along with capers and olives, typically southern Italian flavor boosters. La caponata, one of the most famous Sicilian dishes, is a good example. Wow, your title sounds exotic & so does your recipe Lovely post! Season with salt and pepper as it cooks. Hello Frank, it has been a while since we last exchanged words. Délicieux! Délicieux! Now add the onion to the remaining oil in the pot and sauté it gently until it is quite soft. Elle nous fait ainsi voyager, autant parmi les saveurs que sur le terrain, … Nous l'avons mangé sur un nid de couscous et c'était effectivement un bon pairage. I still haven't experienced all that I want to experience in the north! Inscrivez-vous dès aujourd'hui. Six O'Clock Solution: John Dory with Caponata. This extra step really does great things to the taste of this dish. Vous n'êtes pas encore membre de ricardocuisine.com? En raison d’un nombre important de questions, nous ne pouvons malheureusement répondre à tous. Facebook gives people the power to share and makes the world more open and connected. Join Facebook to connect with Anita Di Stasio and others you may know. Dans la même poêle antiadhésive, à feu moyen, attendrir @Spicie Foodie: If you do try it, let me what you think. Watch Queue Queue Aug 19, 2013 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. I'd give you credit and a link to your blog of course. I'll be looking around now…, Thanks, folks, for all your lovely comments! I make my version in the summer, when both eggplant and tomatoes are available at the farmers' market. Servir chaud ou tiède sur des croûtons, des pâtes ou avec un oeuf. @Drick: See Winelady's comment just above yours—seems you can, indeed, roast the eggplant to cut down on the oil content. Since this is obviously a summer dish, fresh tomatoes rather than canned are traditional. À refaire. I have to admit, Sicilian food has always been something of a mystery to me. Work in batches to avoid crowding the eggplant, removing them with a skimmer when the eggplant cubes are just lightly browned to a basket or bowl lined with paper towels to soak up the excess oil.

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