![]() However, nowadays the most popular fish pairings are grilled or pan fried swordfish or fresh tuna. In some places, they still sometimes make caponata with capone or even octopus. This recipe is quite rich and consists of a sort of toasted bread (perhaps today’s freselle) soaked with vinegar and seasoned with sugar, salt, pepper, oil, capone fish (sometimes replaced by mackerel), lettuce, escarole, cucumber, olives and sweet peppers! There’s a recipe for a fish-based caponata in an 1839 cookbook called ‘Theoretical and practical cuisine’ by Ippolito Cavalcanti. Capone, in particular, was an expensive and much sought after fish. Over time, the fish was replaced by eggplants among the poorer population, who could not afford to buy fish. ![]() Originally, the wealthier aristocratic Sicilians used to consume a fish-based caponata. In the past, caponata was normally a one plate meal accompanied by bread, often a dried bread. Another belief is that the name comes from the Latin noun ‘caupona’ (tavern) and from the adjective ‘cauponia’, meaning ‘tavern food’. In one theory, they say it derives from the capone or lambuga fish (mahi mahi), which Sicilians traditionally ate with a similar sweet and sour sauce. There are also various theories about the origin of the term ‘caponata’. Some people believe the Spanish introduced this dish to Sicily. In fact, caponata first appeared in written sources in the early 1700s. However, according to food historians, caponata is older than ratatouille. Sicilian caponata is similar to French ratatouille. ![]() There are even versions with cocoa powder! Sicilians say there are more than 30 versions of this dish on the island! A little caponata history. Other caponata recipes call for pine nuts, almonds, raisins, potatoes or garlic or fish. However, some recipes from Catania include peppers but others don’t! This is apparently typical of the versions from Trapani and Catania. In this casarecce pasta caponata, I have included sweet red and yellow peppers (peperoni in Italian). The latter are what give caponata its sweet and sour flavour. However, the usual basic ingredients are eggplant, celery, capers, onions, green olives, tomatoes, white wine vinegar and sugar. There are different recipes for this dish throughout Sicily. What is caponata?Ĭaponata is an eggplant based summer vegetable stew that Sicilians often serve as a cold antipasto or a side dish with fish. This sweet and sour Mediterranean veggie dish is delicious as a side with both meat and fish and, as in this recipe for casarecce pasta caponata, makes a fabulous pasta sauce! Pasta alla caponata is great warm or as a pasta salad. One of the most iconic dishes in Sicilian cooking is caponata. When cooked, drain the pasta, add to the cauliflower sauce, toss together well and serve.Jump to Recipe Print Recipe Casarecce Pasta Caponata.Season to taste, then stir in the pine nuts and parsley. Add the tomatoes, turn the heat up a little and cook for 3-4 minutes until the sauce thickens slightly. Drain the currants and add to the cauliflower with the saffron strands and water.Add the pasta and cook for 7 minutes or until al dente. Meanwhile, bring a large pan of well-salted water (1 tsp per 600ml) to the boil.Mix the tomato paste with 100ml warm water, stir into the cauliflower, cover, then cook gently for 10 minutes until the cauliflower is just tender. ![]() Sprinkle over the garlic and chilli, then cook for 1 minute more, stirring.Heat the oil in a large, deep frying pan over a medium heat, add the cauliflower florets and fry for 5 minutes, stirring every now and then, until they are beginning to soften but haven’t coloured.Put the saffron into another small bowl, cover with 4 tbsp hot water and leave to soak. In a bowl, cover the currants with hot water and set aside. Break the cauliflower into small florets and set aside. ![]()
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