Tag: Caponata Palermitana/from Palermo

TRADITIONAL FOOD – Festive Season

Italian traditional and regional recipes for the upcoming festive season.

Usually my month of December is just so busy that I don’t have time to investigate new recipes and I tend to rely on old favourites that I can cook with my eyes closed. Some of these old favourites are: Pasta Con Le Sarde; Baccalà cooked in various ways; a Risotto or Pasta with squid and black ink with green peas; Mussels/ Cozze; Tuna/Tonno steaks also cooked in different ways: Insalata Russa; Grilled seasonal vegetables/ Verdura all griglia like zucchini, peppers and eggplants; and for dessert, there is either Zuppa Inglese with Arkemes (Alchermes) or a Sicilian Cassata., made with ricotta.

You will find all of these recipes on my blog.

This year I am in Adelaide for Christmas. I had given my family in Adelaide some options of what I could cook for Christmas Eve, but they all asked for two old favourites –  Baccalà Mantecato and Caponata Catanese as part of the antipasti….. same old, same old.

The Baccalà Mantecato is from the Veneto region in Italy and something that was very common in Trieste (Friuli-Venezia Giulia) where my parents and I lived when I was a child.  The baccalà is soaked in water for 3 days, then poached in milk, bay and a couple of garlic cloves, drianed and creamed with extra virgin oilve oil. It is spread on crostini – bread brushed with oil and toasted. The crostini my mother made were toased in a frypan and never in the oven. Crostini made with polenta are also favourites… but who has the time?

In the photo below is the soaked baccalà.

The Caponata Catanese is from Catania in Sicily.  Unlike the Caponata from Palermo that is made with eggplants. This version is made with peppers as well as eggplants and the usual caponata ingredients of green olives, celery, a bit of tomato paste and the agro-dolce, (a sweet and sour sauce). This is topped with pine nuts and basil.

So let’s just share a recipe for Christmas, but remember that at this time of year it is hot in Australia (because it is summer), if it is winter where you are, you may not even consider cooking it. It is braised lentils cooked wit Cotechino…..Cotechino con le lenticchie.

Although I would never serve this at midnight as was customary in some parts of Emilia-Romagna where the dish originates, it is an interesting choice. The Cotechino is a rich seasoned pork sausage that I poach with the lentils. The thick  sausage is then sliced and served on top of a bed of braised lentils.

The green lentils that resemble the shape of coins are intended to bring you prosperity in the New Year.

COTECHINO AND LENTILS; NEW YEAR’S EVE and CHRISTMAS

New Year’s Eve Baccalà Mantecato

BACCALÀ MANTECATO, risotto

CAPONATA recipes:

THE MANY VERSIONS OF CAPONATE

CAPONATA Catanese (from Catania) made easy with photos

CAPONATA FROM PALERMO (made with eggplants)

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

A MOUNTAIN OF CAPONATA: two days before Christmas

Photos of the caponata cooked in Melbourne and brought to Adelaide. Once again I used my heavy large wok to cook each of the vegetables separately.

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.