(Enameled cast iron pots work particularly well.) ... Watch: How to make any soup exciting, with Josée di Stasio. Part of my Italian ancestry comes from Sicily! Add the tomato. I am usually stuck in the way I prepare eggplant. , Simply an amazing recipe. brava! I've always used the recipe from the Tornabene's book “Sicilian Home Cooking”. Ho dato un'occhiata al tuo blog, complimenti è davvero carino e ricco di buone ricette. N'hésitez pas a faire cette recette elle s'arrêteà tout ou presque (trempette, tartinade chaude/froide, sur des pâtes, sur des œufs, etc). 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 Every time I make it, it seems to come out differently. Commento di Walter Bonvini 25 Agosto 2018 7:05 pm. 30 oct. 2020 - Découvrez le tableau "Recettes | Entrées, Amuses-bouche, Hors-d'œuvres et accompagnements" de Joanie G. sur Pinterest. Wow! 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. Saler et poivrer. And, yes, it has a sweet-and-sour finishing touch that, if not overdone, perfectly balances out the flavors. 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. 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! Lisa DeSisto of Rig-A-Toni's shows how to make this cold eggplant salad. Allow everything to simmer together for about 5-10 minutes. I love caponata and the first time I tasted it I couldn't get enough of those wonderful flavors. ADD bell pepper and celery and sauté a few minutes more. Ciao,Silvana. 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? I’ve also seen recipes with considerably less celery and/or tomato. Très bon. 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. I fried them till nice and brown. 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.) Another introduction to a new Italian dish. Modern celery (at least here in the US) is raised to be almost ‘stringless’ and very mild in flavor. But, until last summer hadn't tried caponata because of the sweet and sour. of green olives, pitted and halved. Votre commentaire doit se conformer à notre nétiquette. Allow everything to simmer together for about 5-10 minutes. The other point is greasiness, since everything gets cooked in abundant oil. L'animatrice nous propose de la suivre … Oct 19, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. 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.) We order the complete Christmas dinner to celebrate our Christmas in the netherlands, from antipasti to dessert every... single dish brings me to my home country Italy more specifically in Sicily.The fresh cavatelli made with Agrigento sauce, was a journey to my childhood the tomato sauce was really Sicilian and flavour and … I love all the influences that make Sicilian cuisine what it is! Season with salt and pepper as it cooks. You've done a great job! One of my favorite childhood dishes is caponata. Simmer the tomato until it has melted and reduced to a nice, sauce-like consistency. Mon dieu que c'est bon!!!! J'ai suivi les commentaires et l'ai servi avec du couscous. This extra step really does great things to the taste of this dish. Turn off the heat and let the dish cool entirely before serving. mille grazie INCROYABLEMENT bon! 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. Have a great weekend . Hi Frank. I love eggplant parm (and, keep your recipe close!) Reproduction or retransmission of the materials, in whole or in part, in any manner, except for non-commercial, personal use, without the prior written consent of the copyright holder, is a violation of copyright law. Make sure to sop up the excess oil with paper towels. The only downside was, there were no leftovers to enjoy afterwards! I'm new here and so glad to have found your great blog. 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 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! 4-hour workshop with a complimentary glass of wine included.. Price: 60€/pp. Requests for permission to reproduce or distribute materials available on this website should be directed to gnocchiaifunghi@gmail.com. Pour ma part, 2 c.à soupe de vinaigre de vin auraient suffit toutefois. Many thanks, Mohamed, for your comments and kind words! We then saute the rest of the ingredients. and let it finish simmering. @Spicie Foodie: If you do try it, let me what you think. La prochaine fois, je vais réduire le sucre encore plus. Add the celery, sauté for a few minutes until the celery is tender but still has some 'bite' left in it. I even saw little cans of it put out by Progresso! What I remember the most is the hugh loaf of crusty bread that went with it!!!! Saler et poivrer. Our industry is crying out for help and Melbourne may never be the same again. Remove with a skimmer and set aside. Elle était tout aussi délicieuse que la veille. I just love eggplant and this recipe is just amazing. I would love to know why the skins would be tough, can you help me there…, I’ve cooked Caponata in the past following a recipe I watched on TV which was performed by an italian chef on location in Sicily, this one had courgette which is cooked same way you cooked the celery (with the seeds removed from the core) and added to the mix toward the end to simmer with the rest of the ingredients in vinegar and sugar Bar Di Stasio. Turn off the heat and let your caponata cool entirely before serving. 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. Always love your posts– so informative and delicious sounding . @Drick: See Winelady's comment just above yours—seems you can, indeed, roast the eggplant to cut down on the oil content. Il y a longtemps que je cherchais une recette goûteuse à servir avec des pâtes. It certainly is a tasty dish. Commento di Misya 27 Agosto 2018 11:01 am @Walter Bonvini Aspettiamo notizie! 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. I used a small eggplant from my yard and two that were Sicilian eggplants. The caponata (“capunata” in sicilian dialect) is a typical product of Sicilian cuisine. Well, I tend not to measure, but a couple of spoonful of sugar along with a splash of the vinegar (I prefer the white wine variety) should do you fine. Entrez l'adresse courriel et le mot de passe associés à votre compte ricardocuisine.com. I'll have to try that next time and see how it goes! Oct 15, 2017 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. It tasted like it should but for some reason the skin of the eggplant were tough. Je l'ai terminé le lendemain et elle était encore très bonne. Six O'Clock Solution: John Dory with Caponata. Cette recette deviendra un classique dans notre famille. j'ai mis 4 c à table de vinaigre et j'ai réduit le sucre à 1 c à table. I love visiting Italy, but there's so much to see when there that going down to Sicily doesn't cross my mind. I LOVE it! Si on le congèle, est ce que cela altère beaucoup la texture? À défaut d'olives, j'ai ajouté un poivron rouge avec les oignons/ail/céleri. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. Délicieux! Add more if you want a more pronounced sweet and sour flavor, but I like just a hint. Fantastic food, safely home-delivered during these coronatimes! Thanks, Katie! 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. mohamed. I make my version in the summer, when both eggplant and tomatoes are available at the farmers' market. They include anchovy in their recipe.When I was a catering in the US many people requested caponata and I was so happy to make it. A minute or two before it's done, add the sugar and vinegar, mix well (but gently!) In 1958, Leonardo came to Orange, NJ, where he met his wife Anna Maria. Now add back your eggplant and celery, along with the capers, olives and the marjoram. The capers should be the kind packed in salt, in which case rinse them and, if they are very salty, you may want to soak them for a few minutes. Ajouter les aubergines réservées, le vinaigre, les olives, les câpres et le sucre. Add the celery, sauté for a few minutes until the celery is tender but still has some ‘bite’ left in it. Jun 1, 2019 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. @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! 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. Excellent work, will definitely look for more recipe on your site. I love it.A trick to it, especially if the eggplants are not too good, is to salt the eggplants and let them render water for 30 min or so before rinsing them and cooking them. That way the final dish is not 'greasy' in the event the eggplant would soak up all the oil. October 29, 2018 Food. You know you're right. Learn how your comment data is processed. @Pola: Right you are about the salting! Facebook gives people the power to share and makes the world more open and connected. . En plus, on trouve tous les ingrédients au marché! Nous l'avons mangé sur un nid de couscous et c'était effectivement un bon pairage. 8 août 2020 - Découvrez le tableau "Jeux de stimulation mentale" de MarieSoleil Vandal sur Pinterest. True… Sicilian and Campanian cuisines are similar yet soooo different (if that makes sense ;-P)! Excellent mais bien meilleure servie sur un nid de couscous. Oh, I've just posted an article on Amazing Kitchen Tips (Part I). HEAT a dash of olive oil in a heavy bottomed pan and sauté the eggplant cubes for a few minutes. Italianality. 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. Elle était tout aussi délicieuse que la veille. When all your eggplant is done, there should be less oil in the pan, but still enough to cook with. If we ever head that way again, maybe dipping south will be well worth it. Leonardo Di Stasio, 85, of East Hanover, passed away peacefully in his home on November 19, 2020. But if you want to lower the oilyness (and the calorie count) there are a few tricks. *Opinion personnelle: couper l'aubergine en petits cubes pour ceux et celles qui en sont moins friands. 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. Voir plus d'idées sur le thème Recette entrée, Recette, Cuisine. Dans la même poêle antiadhésive, à feu moyen, attendrir 19:47 31 May 20. 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. Les champs marqués d'un astérisque (*) sont obligatoires. How much sugar and vinegar, you ask? Sorry, your blog cannot share posts by email. Aug 19, 2013 - Josée di Stasio nous fait entrer dans sa bulle grâce à 11 carnets thématiques. Connectez-vous pour évaluer cette recette et pour écrire vos commentaires! J'ai servi la caponata comme simple légume d'accompagnement. The size and age of the eggplant will determine how long you will need. Enter your email address below and you'll receive new posts in your inbox as soon as they're published, at absolutely no charge. 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! Servir chaud ou tiède sur des croûtons, des pâtes ou avec un oeuf. and as Ciao Chow Linda says, youve really nailed this recipe. 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. À refaire. and interesting of the celery, I have not thought of the strings in years…. Thanks Frank! Soup season is here, and it can be a delight! Citta brings to life a unique sense of hospitality, food and drink, architecture, and artistic movements. © 2020 Ricardo Media Inc. Tous droits réservés. Les aubergines de L'Agneau Maraîcher. Les recettes portant la mention "Choix Sain" ont été évaluées par une nutritionniste diététiste membre de l'Ordre professionnel des diététistes du Québec. Wow, your title sounds exotic & so does your recipe Lovely post! Anita Di Stasio is on Facebook. Enfin je l'ai trouvée. Watch Queue Queue 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. Cercavo appunto spunti per la caponata e mi sono imbattuta in questo tuo post, grazie! it's one of my favorites and is always a hit at dinner parties. Would it be ok with you? Watch Queue Queue. It also helps to brown the eggplant over high heat; this way it will brown before getting too soft. Réserver sur une assiette. Inscrivez-vous dès aujourd'hui. 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. There is an alchemy to the unique chaos that is a restaurant in the heat of its ‘moment’. (Enameled cast iron pots work particularly well.) 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 Délicieux!Parcontre je préfère la cuisson au four sur un plaque à biscuit à 400 F environ 50 minutes.Mes tomates sont coupées en deux,épépinées et disposées sur les autres légumes,la peau vers le haut ;-). Even if you didn't get to Sicily, it seems like you captured the caponata perfectly. 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. Agrodolce does show up in Tuscan recipes..such as coniglio and cinghiale dishes. L'animatrice nous propose de la suivre … Since this is obviously a summer dish, fresh tomatoes rather than canned are traditional. The same goes for the celery. Now I guess it's off to the shops for some egg plant/ aubergine/ melanzane. En fin de cuisson, saupoudrer de persil. @Dianeuk: An interesting idea! Now add back your eggplant and celery, along with the capers, olives and the marjoram. All posts and other material contained on this website is, unless otherwise stated, the property of Frank A. Fariello, Jr. Utilisez votre profil Facebook pour vous connecter. Je l'ai faite la veille et simplement réchauffée à la dernière minute. Poursuivre la cuisson 5 minutes. Please do come back and visit our site any time! Aucune information ne sera publiée sur Facebook sans votre permission. tra le tante ricette di caponata che ho trovato nei web , la tua é ,secondo me, quella più esatta, ed è come la faceva la mia mamma! Vous n'êtes pas encore membre de ricardocuisine.com? les oignons, le céleri et l’ail dans le reste de l’huile (30 ml/2 c. à soupe). Caponata is one of my mom's signature dishes!!! L'animatrice nous propose de la suivre … 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. 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 made this for a dinner party last week and it was a big hit. I'm thinking on translating and maybe changing a bit for my latinamerican website. Post was not sent - check your email addresses! Frank18 June 2011antipasti, Sicilia, summer34 Comments. I soaked them in salt as recipe said. J'ai servi la caponata comme simple légume d'accompagnement. Caponata Finishing the caponata — 40 minutes. You should be very gingerly when mixing—a spatula will do a better job here than a spoon. Assolutamente no!Poi, per carità, ti sarà venuta deliziosa lo stesso, eh! I always ask her to make it whenever she comes here to visit!!! Je l'ai faite la veille et simplement réchauffée à la dernière minute. Slurp , @italicious: I hope to make it there some day, too! Volevo chiederti se, dopo aver invasato la caponata in barattoli puliti e sterilizzati, procedi ad ulteriore sterilizzazione. I understand what you're saying about Sicily. Then also ADD the finely chopped onion and garlic and after another few minutes also add the tomato pieces. I have to admit, Sicilian food has always been something of a mystery to me. Ciao! Season with salt and pepper as it cooks. In short, you can play with the proportions and ingredients—but whatever you do, the eggplant should always be the star of the show! Excellente ! Però di una cosa posso testimoniare: pinoli e noci non ci sono nella ricetta. I'm with you on the sweet and sour. the flavor must be incredible… I wonder, would roasting the veggies do as well? The initial steeping of the eggplant in salt also helps. Leonardo was born on November 6, 1935, in Alberona, Italy, where he was raised until leaving his hometown to serve in the Italian Navy. This looks really good that I just might make it this weekend. That being said, after looking at this dish, I might have to rethink things. Grazie mille Ronni Di Stasio, for being our voice. Thanks for stopping by. The antipasti, delicious caponata and arancini, the pasta with gamberi and prepared with a … My sister and I still make it but we cut back on the oil by roasting the eggplant cubes. Il nome “caponata” in origine indicava un pesce.