Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, sicilian-style penne caponata. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Sicilian-style penne caponata is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Sicilian-style penne caponata is something that I have loved my entire life.
Learn how to make Sicilian-Style Caponata. Like many other Sicilian recipes, Caponata recipe is strongly influenced by the cuisines of the countries had been dominated the island over the centuries. 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.
To begin with this particular recipe, we have to prepare a few components. You can have sicilian-style penne caponata using 11 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Sicilian-style penne caponata:
- Take 1 Aubergine
- Get 1 Red onion
- Prepare 1 Red pepper
- Make ready 225 g Sausage meat
- Prepare 15 g Apple cider vinegar
- Make ready 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
- Get Pinch sugar
Stewed eggplant that is fresh or preserved from summer creates a delicious side or lunch served over toasted bread. I love the Italian caponata and I totally love eggplants! Too bad their season is just summer, I could eat them again and again and… again! In this Sicilian caponata recipe, eggplant is cooked with celery, tomatoes, olives, and capers for a delicious hot relish or cold appetizer.
Instructions 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 juices. Homemade Stewed Eggplant with pepper, herbs, onion and tomatoes in big glass jar, rustic style, top view.
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