Hello everybody, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, sicilian-style penne caponata. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Learn how to make Sicilian-Style Caponata. In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer. This caponata sauce stars eggplant, olives, capers, and sherry vinegar, creating a magical marriage of sweet and sour flavors that's perfect over fresh pasta. Bring a medium sauce pot of generously salted water to a boil for the penne.
Sicilian-style penne caponata is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Sicilian-style penne caponata is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Sicilian-style penne caponata:
- Make ready 1 Aubergine
- Get 1 Red onion
- Prepare 1 Red pepper
- Make ready 225 g Sausage meat
- Get 15 g Apple cider vinegar
- Prepare 200 g Penne pasta
- Make ready 30 g Black olives
- Take 40 g Hard Italian cheese (grated)
- Take 1 Chicken oxo cube
- Get 100 ml water
- Prepare Pinch sugar
I added raisins to the recipe. It works well with the sour/sweet taste of the dish. Caponata is one of the quintessential dishes of Sicily, and so you'd think there would be a definitive version. The thing about Italians, food and tradition is that everyone has their own twist even on the classics, whether its a family adaptation or a regional spin.
Steps to make Sicilian-style penne caponata:
- Doing the prep! Pre-heat the oven to 220°C. Chop the aubergine into cubes. Dice the red onion. Slice the red peppers thinly. Put a pan of water on to boil and dont forget to add some salt.
- Put the pepper and aubergine on a baking tray with oil and seasoning and place in oven until soft with a little crispy around edges (15-20mins). Turning veg half way through cooking.
- Heat a little oil in a pan and add the sausage meat. Once browned add the onion and keep cooking till onion is softened then add vinegar and cook till almost evaporated.
- Add the chopped tomatoes and the chicken oxo cube and 100ml of water. Season and also add a pinch of sugar. Stir together and then let simmer and thicken. (Stir every few mins)
- Mean while add penne to your boiling water. When cooked (12ish mins) drain in colander and return it to pan and add a little oil to prevent them sticking
- Once aubergine and pepper are ready add to the tomato sauce along with the olives(cut in half or not up to you) and stir together. Add pasta to the caponata and stir and then serve up and add cheese on top
Caponata is one of the quintessential dishes of Sicily, and so you'd think there would be a definitive version. The thing about Italians, food and tradition is that everyone has their own twist even on the classics, whether its a family adaptation or a regional spin. A classic Sicilian-style pasta and veggies dish that's lovely served either warm, or at room temperature. Enjoy with a glass of wine and a good Italian bread for mopping up the delicious You didnt write what to do with the tomatoe, capers, and olives & Parsley so I just topped the penne with it. Caponata is truly the delicious Sicilian appetizer made with eggplant and other vegetables.
So that’s going to wrap it up for this special food sicilian-style penne caponata recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
