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
- 400 g celery hearts
- 100 g salted capers
- 100 g raisins
- 60 g white almonds
- 20 olives
- 8 anchovy fillets in oil
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.