Tag: Caponata

" Caponata Di Pesce Spada – Italian Cuisine

First, clean the aubergines and fish (remove the ends from the aubergines and skin and central bone from the fish) and cut them into cubes, possibly of similar size.

Fry the aubergines with oil and a little salt in a large non-stick pan for at least 10 minutes, then set them aside.

In the same pan, brown the onion and celery, then add the fish and brown it for a couple of minutes, stirring often.
Add the washed and chopped cherry tomatoes, salt and cook for about ten minutes, stirring occasionally.
When the cherry tomatoes have softened, add also aubergines and pitted olives.

Once the cooking surface has dried, add the sugar, then raise the heat and blend with the vinegar, stirring constantly until everything has evaporated, then turn off the heat and add the chopped basil.

The swordfish caponata is ready: serve it warm or cold.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/caponata-di-pesce-spada-italian-cuisine html

Recipe Scented calf and light caponata – Italian Cuisine

Ingredients

4 pcs veal fillets
220 g long mignon aubergines
100 g red spring onion
10 g pine nuts
8 pcs large green olives
2 pcs camone tomatoes
sugar
vinegar
garlic
fennel seeds
star anise
marjoram
chervil
rosemary
mustard
extra virgin olive oil
salt
pepper

Duration: 35 min

Level: Easy

Dose: 4 people

For the recipe of scented veal and light caponata, wing the fillets and cook them in a pan with a knob of butter flavored with 1 clove of crushed garlic, 1 star of anise and fennel seeds. The temperature should not be too high, to prevent the butter from turning black. Sprinkle the fillets with the butter turning them on all sides and removing the pan from the heat from time to time to moderate the temperature. They will serve 10-12 minutes in all. Let them rest for 5-6 minutes. Finally, brush them with 1 teaspoon of mustard diluted with a bit of water and «impanateli in chopped marjoram, rosemary and chervil.
FOR THE CAPONATA
Cut the aubergines in half lengthwise and cut the grilled meat. Also cut the spring onions and tomatoes in half. Cook the vegetables in the pan with a little oil over high heat for 3-4 minutes. Toast the pine nuts in a small pan for 2-3 minutes. Season the vegetables with the pine nuts, the chopped olives, a drizzle of oil, a pinch of sugar and a dash of vinegar and serve with the meat.

Incoming search terms:

https://gordon-ramsay-recipe com/recipes-of-italian-cuisine/recipe-scented-calf-and-light-caponata-italian-cuisine html

Caponata recipe, classic recipe – Italian Cuisine – Italian Cuisine

Annual subscription
(12 numbers) only € 26.40
45%Discount

Every year, over 1,000 new recipes are tested for you in the editorial kitchen.
                  Ideas, ideas and suggestions to have fun in the kitchen and prepare dishes for sure success.
                  The Italian cuisine, recently renewed in its graphic layout, also proposes columns
                  ranging from cooking school to nutrition education for children, from food and wine tourism
                  to new trends.

THE advantages there are so many, including the ability to read your magazine on a tablet!

Customer care

Do you want to subscribe? You are a subscriber but haven't the copy arrived? Did you change address?
For these and other questions, the subscription service is at your disposal:
E-mail: abbonati@condenast.it
Phone: 199 133 199 * from Monday to Friday from 9.00 to 18.00.
Fax: 199 144 199

Go to customer service
Do you want to request a backlog, a newsstand number or a special issue?
Go to the backlog service

* The cost of calling landlines from all over Italy is 11.88 cents
euros per minute + VAT without connection fee. For mobile calls
the costs are linked to the operator used.