Tag Archives: Caponata from Catania

THE MANY VERSIONS OF CAPONATE

Any cooking and eating is greatly influenced by the variations in weather especially the temperature and the available seasonal produce. Abundant in summer are eggplants, tomatoes, zucchini and peppers/capsicum and at this time of year I like to use this produce as much as possible. Summer is also a time for grilled food.

I particularly like grilled sardines but strangely enough, for the past three weeks at the Queen Victoria Market where I shop, there have not been any,  however they seem to be abundant on restaurant menus.

Squid has been available and tastes fantastic grilled, the charring adds so much flavour and character.  The tentacles are good too and apart from having a more intense flavour they offer a different texture. Squid will not need much cooking, especially if it has been marinading beforehand for an hour or so: cook the squid quickly – about 5 mins on one side, flip it over and cook the other side for less. The marinade can be as uncomplicated as a little extra virgin olive oil, salt and a few herbs of your choice. To the marinade this time, I also added a splash of white wine.

A simple drizzle of good, extra virgin olive oil and lemon juice could be sufficient as a finishing dressing, especially it you are accompanying the squid with some flavourful side dishes.

As for the accompanying dishes, I made two different Sicilian caponate (plural of caponata) and a green salad. Not many guests cook caponate themselves and they especially appreciate the different versions of caponata .

Caponate taste better if cooked days before. They are presented at room temperature, so take them out of the fridge about 30 mins before serving. Caponate also make good starters.

I cooked one of the caponate in the oven and used eggplants, onions, celery and peppers/capsicums. To make it different,  apart from baking the vegetables, I also added fennel seeds, plenty of basil and garlic as well as the customary green olives, capers, sugar, vinegar and pine nuts. I definitely prefer the traditional method of sautéing  of each of the vegetables in hot oil. Although I roasted the vegetables at high temperatures, they released far too many juices that I had to evaporate and fiddle excessively with the flavours. In the end it did taste good, but the flavour took far too long to fix.

Place the basil and toasted pine nuts on the caponata at the time of serving and stir them through the cooked ingredients.

The caponata in the photo below is made with celery. This caponata is much quicker to cook and the addition of sultanas accentuate the sweet taste. The vinegar (present in all caponate) provides the sour taste and this cooked salad tastes very much like a pickle.

This celery caponata has the addition of toasted almonds rather than pine nuts.

The celery caponata is very easy to cook because the celery and onions are the only two vegetable ingredients and they can be sautéed in the same pan at the same time. Once they are slightly softened, add the drained and plump sultanas that have been soaking in water for an hour or so.  Add a little sugar and once the sugar begins to caramelise, add a splash of vinegar and evaporate.

The next caponata I intend to present to friends will be a chocolate version. Pieces of dark chocolate are added in the final stages of cooking the eggplant version of caponata that is characteristic of Palermo and its region. The caponata that includes peppers is typical of Catania and its region.

GRILLED CALAMARI (CALAMARI ‘NTA BRACI (Sicilian) – CALAMARI ALLA BRACE (Italian)

*The recipe for squid also has recipes for two accompanying,  Sicilian green, traditional sauces  –  Salmoriglio and Zoggiu

CAPONATA FROM PALERMO (made with eggplants)

CAPONATA Catanese (from Catania) made easy with photos

CAPONATA DI NATALE (Christmas, winter caponata made with celery, almonds and sultanas)

For more recipes for different versions of Caponata, use the search button.

DELICIOUS ITALIAN SUMMER FAVOURITES

November and December are my least favourite months, they are always very busy and although much cooking gets done there is not the time to take photos or to write about it.

Although I am not one to stick to particular traditional, festive foods over the Christmas period there were some occasions where I was asked to make a particular dish.

 Zuppa Inglese and Caponata Catanese must have made such a favourable impression on many friends because there are the preferred requests.

 

The Zuppa Inglese for one of the shared Christmas lunch this year was topped with Chantilly cream, preserved cherries soaked in Maraschino and bits of Torrone with pistachio. Instead of  sherry  traditionally used in English trifle,  Alchermes/Alkermez is the traditional, ancient Florentine liqueur drizzled over the Savoiardi biscuits. I spooned egg custard between the layers.

Recipe for Zuppa Inglese:

ZUPPA INGLESE, a famous, Italian dessert

LONG LIVE ZUPPA INGLESE and its sisters

ALCHERMES/ALKERMES (The liqueur used to make Zuppa Inglese)

The essential ingredients of my Caponata Catanese, a Sicilian caponata from Catania, are eggplant, red and green peppers, celery and onion with green olives (I also added capers). Each of the vegetables in the caponata are separately cooked in olive oil and not mixed together until some sugar is caramelised before adding white wine vinegar that is evaporated and finally some tomatoes that are cooked till reduced to a cream.

Caponata is eaten cold.

I scattered this one with fresh leaves of basil, pine nuts and breadcrumbs toasted in some extra virgin olive oil. The breadcrumbs added the crunch.

Recipes for Caponata:

CAPONATA Catanese (from Catania) made easy with photos

A MOUNTAIN OF CAPONATA  two days before Christmas

CAPONATA SICILIANA (CATANESE  Caponata as made in Catania)

Home-made egg mayonnaise and  Zogghiu, a garlic, mint and parsley green dressing are others; both sauces are fabulous for almost anything, the green sauce is particularly good for grilled food.

Both were excellent with crayfish and the green sauce was particularly good with grilled squid.

Recipes:

ZOGGHIU (Sicilian pesto/dressing made with garlic, parsley and mint)

GRILLED CALAMARI (CALAMARI ‘NTA BRACI (Sicilian) – CALAMARI ALLA BRACE (Italian)

PESCE IN BIANCO (Plain fish). MAIONESE (Mayonnaise)

I do like a meat broth and one dish I had not made for a very long time was  Stracciatella, so quick and easy and so delicious.

Stracciatella can refer to a Roman soup, a soft and creamy, fresh cheese from Puglia, or a gelato flavour that originated in Lombardy.

The soup is named for the beaten eggs, which look like little straccetti (shredded little rags). The centre of the cheese also has straccetti – heavy cream with shards of soft, fresh mozzarella type cheese.

It is simply meat broth with eggs, chopped fresh parsley, grated nutmeg and Parmigiano.

To prepare, bring the meat broth to a boil.  Using a fork beat the eggs with chopped parsley, nutmeg and grated Parmigiano and add the mixture to the broth over low heat, whisking constantly. You can make the soup as thick as you like.

Although the Christmas period is over, all of the recipes I have provided are summer recipes.

I hope that you enjoyed your Christmas period.