It 's a regional specialty, but there are many variations, almost as many places that dot the island. A specialty that cheers the table and that as an appetizer also becomes a side dish or, together with pasta, a unique tasty and delicious dish
 
SEARCH IN AN AREA

Caponata alla siciliana, the flavors of the ancient Trinacria

Caponata alla siciliana, the flavors of the ancient Trinacria

It proudly bears the banner of his tradition, which has long seen it as a protagonist among the delicacies of Sicily. It has the merit of delicacy and was once prepared with fish, from which it seems to derive its name, or from "capone", fish from fine meat - today called lambuga - seasoned with sweet and sour sauce. Another hypothesis, however, sees the etymology attributable to "caupone", a term that indicates the taverns of the sailors, who used to stop in these places of refreshment. And it's not over here. Other theses argue that it could derive from the Latin noun "caupona" - taverna - and from the adjective "cauponia", with the meaning of "taverna food". In short, if the variations of Sicilian caponata are innumerable, so are the origins of its name and also of its history. Replaced the fish with aubergines, here is nowadays this colorful and tasty dish.

Ingredients

  • 3 large ripe tomatoes
  • half red pepper
  • half yellow pepper
  • half green pepper
  • 1 celery coast
  • 1 medium aubergine
  • 1 onion
  • 60 grams of black olives
  • 20 grams of raisins
  • 20 grams of pine nuts
  • 20 grams of capers in salt
  • White wine vinegar
  • extra virgin olive oil
  • 1 tablespoon of sugar
  • salt as required

Method

Cut the aubergine into cubes - leave the peel, the caponata will be more tasty - sprinkle with salt and let it drain over a sieve for an hour to lose the bitterness of the aftertaste. Now take the tomatoes, remove the seeds and cut them into cubes, then clean the peppers - removing the seeds and the internal ribs - cut into squares, then wash the celery and slice it. Put the extra-virgin olive oil in a pan and, once boiling, submerge the aubergine cubes which should turn into a beautiful golden color. With a ladle take the cubes and place them on a plate with absorbent paper to remove excess grease. In a pan put the sliced ​​onion into rings and brown for a couple of minutes in the oil, then add the peppers and cook for a few minutes, then add the capers - previously desalted under running water -, the tomato cubes, l 'raisins made to warm for ten minutes in warm water, olives and pine nuts. Stir well, cook for about 15 minutes and, at the end, add the aubergines and cook for another five minutes. At this point you can add the vinegar and sugar and cook everything over low heat for five or six minutes, letting the vinegar evaporate completely. Salt can be put at the end of cooking. Let it rest in the fridge for at least an hour and serve at room temperature. To allow the flavors to blend well together, you can prepare the caponata even the day before serving it on the table. 

...buon appetito

COMMENTS :

Events in Aci Trezza

  • Feast of Saint John the Baptist in Acitrezza
    From 23-06-2020 To 25-06-2020 | Aci Trezza (CT)
    Patronal parties

    Add to calendar 2020-06-23 2020-06-25 Europe/Rome Feast of Saint John the Baptist in Acitrezza Traditional celebrations in honor of the patron Saint John the Baptist in Acitrezza with the evocative pantomime of "U Pisci a Mari" in the waters of the marina near the beautiful Faraglioni. The festival also includes religious rites, processions, parades and the Swordfish festival. Aci Trezza

    Traditional celebrations in honor of the patron Saint John the Baptist in Acitrezza with the evocative pantomime of "U Pisci a Mari" in the waters of the marina near the beautiful Faraglioni. The festival...

    Village of Aci Trezza | Know more


Related News

Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione
Recipe: the Scurpella di Civitella Alfedena
Recipe: the Scurpella di Civitella Alfedena
Traditional fried, symbol of abundance, the Scrupella is the dessert that celebrates the great occasions
By Redazione
Recipe: the braised beef with Barolo wine
Recipe: the braised beef with Barolo wine
Braised with Barolo is a Piedmontese dish rich in tasty flavors for the palate
By Redazione
Recipe: Pasticciotto Leccese
Recipe: Pasticciotto Leccese
Pasticciotto Leccese is one of the typical desserts of Salento, it is also found in the beautiful villages of Galatina, Otranto and Tricase. A specialty to be enjoyed in those places like at home. Here is the original recipe.
By Nadia Calasso

Most read articles of the month

Recipe: The Bocconotti
Recipe: The Bocconotti
Desserts typical of southern Italy, the filling of bocconotti varies depending on the location in which they are produced
By Redazione
Recipe: the Strascinati of Cascia
Recipe: the Strascinati of Cascia
A dish similar to the carbonara originating from Umbria, the strascinati of Cascia
By Redazione
Recipe: the Valtellina Manfrigole
Recipe: the Valtellina Manfrigole
A very tasty dish ideal for dinners with friends on cold winter evenings
By Redazione
e-borghi travel - la rivista per chi ama viaggiare tra borghi e turismo slow

Read e-borghi travel for free, your new travel magazine

With the patronage of