Tag: Caponata

Timbale of artichoke caponata – Italian Cuisine

1) Jumbled up flour with sugar and 2 pinches of salt. Add soft butter, egg and mix by adding 1 dl of ice water, a little at a time. When the dough is smooth, roll it out with a rolling pin on a floured surface. Grease a 14 cm diameter mold and line it with the dough, making it overflow. Coated the inside with the slices of ham, letting them overflow too. Cover with cling film and keep in the fridge.

2) Cut half the artichokes, deleted the internal hay and rub them with 1/2 lemon. Obtained from the orange 6 strips of zest, then cut them into julienne strips; squeeze the juice. Peel and slice the onion, stew it in a pan with 2 tablespoons of oil, unite the artichokes, add salt, add the thyme leaves and half of the zest. Deglaze with the wine and sprinkle with the juice. After 5 minutes, cover and carry on cooking 10 minutes until the artichokes are tender and the cooking juices have evaporated. United capers, olives and 50 g of almonds and turn off the heat.

3) Beat eggs with cream, salt and pepper. Add the artichokes and pour everything into the mold. Fold the slices of ham and excess pasta over the filling and cook at 180 degrees for 60 minutes. Leave warm the timbale and turn it out on a serving dish.

4) Obtained the pomegranate seeds. Cut fillet the remaining almonds and toast them in a pan with a drizzle of oil and the remaining zest for 2 minutes. Out of the fire, add the juice of the remaining half lemon, the pomegranate seeds, the chopped parsley and a pinch of salt. Garnish the timbale with the pomegranate mix and serve warm.

Christmas Caponata Recipe – Italian Cuisine – Italian Cuisine

Who knows if its name comes from the capone fish that only the rich could afford (and which the poor replaced with aubergines) or from the taverns of the ancient Romans, the cauponae. The fact is that it is a foundation of Sicilian cuisine, there are about forty variations, the Christmas one, however, is special: the richest and most colorful

Ingrediants

400 g celery hearts
100 g salted capers
100 g raisins
60 g white almonds
20 olives
8 anchovy fillets in oil
sugar
vinegar
salt
pepper

Duration: 40 min

Level: Easy

Doses: 4 people

For the recipe of the Christmas caponata, soak the raisins in water.
Rinse the capers from the salt.
Clean celery, keeping the leaves; cut a stem into very thin ribbons (ideal to use the mandolin) and put them in water and ice.
Cut the rest into small pieces and boil them in boiling salted water for 2 minutes. Drain them.
Toasted the almonds in the oven at 180 ° C for 5 minutes.
Chop olives and anchovies.
Merge in a saucepan 2 tablespoons of sugar with 8 tablespoons of vinegar.
You do melt the anchovies in a pan with a drizzle of oil, add the blanched celery and let it flavor. Then add the olives, the squeezed and chopped raisins together with the capers; salt, pepper and blend with a sprinkle of vinegar. Finally add the almonds and mix.
Leave cool and serve, completing with the celery strips drained from the water and ice and the leaves kept aside. Complete as desired with lightly toasted slices of homemade bread.

Recipe: Davide Marzullo, Photo: Riccardo Lettieri, Styling: Beatrice Prada

Recipe Caponata light and sardines in the "rounds of Nice" – Italian Cuisine

Ingredients

40 g pine nuts
40 g raisins
8 sardines
4 round courgettes
2 eggplants
2 slices of stale bread
1 pepper or 8 cherry tomatoes
1 onion
basil
fennel
White vinegar
sugar
lemon
garlic
salt
extra virgin olive oil

Duration: 1 h 20 min

Level: Middle

Dose: 8 pieces

To prepare light caponata and sardines in the "tonde di Nizza", roughly crumbled the bread and toasted in a veil of oil.
soften raisins in the water, squeeze and chop it.
Open book the sardines, clean and roast them in a non-stick pan with a little oil, 1 clove of garlic, a lemon zest and salt.
Cut the courgettes in half vertically and empty them. Reduce the pulp of the courgettes and the aubergines into 1 centimeter cubes.
Brown them lightly the pine nuts in a large pan with a little oil.
Liberate the pan and in the same fry the aubergines for 10 minutes, then the courgette cubes, then, for 5 minutes, the cherry tomatoes or diced pepper.
Slice the onion and finally fry it too.
United in a pan pine nuts, raisins and all the vegetables; blend with 3 tablespoons of vinegar, add 2 tablespoons of sugar and salt.
Blanch the half courgettes in boiling salted water for 30 seconds, cool them in water and ice to stop cooking and boil them again for 4-5 minutes.
stuffed the zucchini halves with the caponata and complete them with the toasted bread, the sardines and basil leaves and fennel.
gratin in the oven at 200 ° C for 5-7 minutes and serve.