MAKE A PERFECT AN ITALIAN CAPONATA AND PEPERONATA DISHES






HOW TO MAKE CAPONATA AND PEPERONATA

Caponata
Caponata is a Sicilian eggplant (aubergine) dish consisting of a cooked vegetable salad,
Numerous local variations of the ingredients exist, including a Palermo version that adds octopus, while an aristocratic Sicililan recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp.
However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course.

Ingredients:



Spice salt cooking fine
Pepper white ground
Oil olive extra virgin
Onion yellow, medium
Tomato cherry grape red
Eggplant dark purple
Squash zucchini green
Pepper bell, capsicum, red
Raisins sultanas dried
Vinegar white
Nuts pine pignolia
Herb, parsley, flat leaf, bulk, fresh
Herb, basil, bulk, fresh
Flour white all purpose

Caponata preparation:

1.Wash, peel and cut all the vegetables (onions, zucchini, bell peppers and eggplant) in cubes (2cm. 
by side)

2.Rub eggplant and zucchini in the flour, then deep fry.

3.Roast bell peppers in the oven at 160°C for 5 minutes.

4.Toast the pine nuts in the oven at 160°C until golden brown.

5.In a pan with the oil, sauté onion for 2 minutes, add cherry tomato cut in 4, then cook for 2 minutes
.
6.Add bell peppers, zucchini and eggplant.

7.Soak raisin in water for 5 minutes, train well and add to vegetables.

8.Pour in the white vinegar, mix all the vegetable and adjust with salt and pepper.

9.Add chopped parsley, basil and toasted pine nuts.

10.Serve as required.

Peperonata
Peperonata is an Italian vegetable side dish of slow-cooked bell peppers with onion and garlic. Common in Italian cooking, peperonata consists of sweet peppers sautéed in olive oil.
The Italian Sweet Pepper is a common pepper to use for making this dish, but any variety of sweet pepper can be served. After being prepared, the Peperonata may be served hot or cold.
1.As a hot food, it is often served like a condiment for use as a meat, pizza or pasta topping.
2.When served cold, it can be used as a stuffing for omelets or simply served as an antipasto.

Ingredients:

Pepper white ground
Oil olive extra virgin
Onion yellow medium
Tomato cherry grape red
Eggplant dark purple
Squash zucchini green
Pepper bell, capsicum, red
Vinegar white
Herb. Parsley, flat leaf, bulk, fresh
Flour white all purpose

Peperonata preparation:

1.Wash, peel and cut all he vegetables (onions, zucchini, bell peppers and eggplant) in cubes (2cm.
by side)

2.Rub eggplant and zucchini in the flour, then deep fry.

3.Roast bell peppers in the oven at 160°C for 5 minutes.

4.In a pan with the oil, sauté onion for 2 minutes, add cherry tomato cut in 4, then cook for 2 minutes.

5.Add bell peppers, zucchini and eggplant.

6.Pour in the white vinegar, mix all he vegetable and adjust with salt and pepper.

7.Add chopped parsley and basil.

8.Serve as required.

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